Gazpacho With Goat Cheese Salsa

Gazpacho With Goat Cheese Salsa
David Prince
Serves 2

Ingredients

1
Kirby cucumber
1
red bell pepper
1 1/2
pounds
tomatoes (quartered)
1
clove
garlic
1
tablespoon
sherry vinegar
extra-virgin olive oil
kosher salt and black pepper
2
tablespoons
goat cheese (crumbled)

Directions

  1. Cut the Kirby cucumber and red bell pepper in half. In a food processor, puree until smooth half of each vegetable with the tomatoes, garlic, sherry vinegar, 1 tablespoon extra-virgin olive oil, ¾ teaspoon kosher salt, and ⅛ teaspoon black pepper. Transfer to a bowl.
  2. Cut the remaining vegetables into ¼-inch pieces. Toss them with the goat cheese, 1 tablespoon extra-virgin olive oil, ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper. Chill the gazpacho and salsa, covered, for at least 20 minutes or overnight. Top the gazpacho with the salsa before serving.
August 2009

Nutritional Information

  • Per Serving
  • Calories 265
  • Fat 18 g
  • Sat Fat 4 g
  • Cholesterol 9 mg
  • Sodium 802 mg
  • Protein 7 g
  • Carbohydrate 24 g
  • Fiber 6 g
What does this mean? See Nutrition 101.