Gazpacho With Goat Cheese

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Photo by Anna Williams
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 262 calories
    • Calories 129 calories from fat
    • Fat 14 g
    • Sat Fat 6 g
    • Cholesterol 17 mg
    • Sodium 856 mg
    • Protein 10 g
    • Carbohydrate 28 g
    • Sugar 15 g
    • Fiber 6 g
    • Iron 2 mg
    • Calcium 119 mg

Ingredients

  1. Check 2 1/2pounds beefsteak tomatoes, roughly chopped
  2. Check 2 small cloves garlic, peeled
  3. Check 1/2 small sweet onion, roughly chopped
  4. Check 2 red bell peppers, roughly chopped
  5. Check 1pound Kirby cucumbers, peeled and roughly chopped
  6. Check 1/4cup fresh lemon juice
  7. Check kosher salt and black pepper
  8. Check 3ounces goat cheese, crumbled
  9. Check 1cup fresh corn kernels (from 2 ears)
  10. Check 3tablespoons fresh cilantro, roughly chopped
  11. Check 2tablespoons extra-virgin olive oil
  12. Check crusty bread (optional)

Directions

  1. Working in batches, place the tomatoes, garlic, onion, bell peppers, and cucumbers in a food processor and pulse until almost pureed.
  2. Transfer to a large bowl and stir in the lemon juice, 1 ½ teaspoons salt, and ½ teaspoon pepper.
  3. Ladle the soup into individual bowls and top with the goat cheese, corn, and cilantro.
  4. Drizzle with the olive oil and serve with the crusty bread (if using).