Rating: 4.5 stars
12 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
  • 12 Ratings
Real Simple

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Credit: David Prince

Recipe Summary

Yield:
Serves 2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

265 calories; fat 18g; saturated fat 4g; cholesterol 9mg; sodium 802mg; protein 7g; carbohydrates 24g; fiber 6g.
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