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Gazpacho With Goat Cheese Salsa

Gazpacho With Goat Cheese Salsa
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Serves 2



  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.
September, 2009

Nutritional Information

  • 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 .

Quick Tip

Open freezer
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.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.