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Gazpacho With Goat Cheese Salsa

Gazpacho With Goat Cheese Salsa
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Serves 2

Ingredients

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.
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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