Gazpacho With Goat Cheese Salsa

gazpacho-goat-cheese-salsa
Photo by David Prince
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  • Serves 2
  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 265 calories
    • Fat 18 g
    • Sat Fat 4 g
    • Cholesterol 9 mg
    • Sodium 802 mg
    • Protein 7 g
    • Carbohydrate 24 g
    • Fiber 6 g
  • August 2009

Ingredients

  1. Check 1 Kirby cucumber
  2. Check 1 red bell pepper
  3. Check 1 1/2pounds tomatoes (quartered)
  4. Check 1clove garlic
  5. Check 1tablespoon sherry vinegar
  6. Check extra-virgin olive oil
  7. Check kosher salt and black pepper
  8. Check 2tablespoons goat cheese (crumbled)
  9. Check

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.