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

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.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.

Ingredients

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