Gazpacho With Goat Cheese Salsa
- 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.
- Per Serving
- Calories 265
- Fat 18g
- Sat Fat 4g
- Cholesterol 9mg
- Sodium 802mg
- Protein 7g
- Carbohydrate 24g
- Fiber 6g
What does this mean? See Nutrition 101 .
To freeze leftovers, cool the soup to room temperature, transfer it to freezer-safe containers or bags, and freeze for up to 3 months. To thaw, place the container in a bowl of cold water or let it sit overnight in the refrigerator. To reheat, transfer the soup to a pot and cook, stirring occasionally, until heated through, 5 to 10 minutes.