Gazpacho with Goat Cheese |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Ingredients:
1 large baguette |
2 1/2 pounds beefsteak tomatoes, roughly chopped |
2 small cloves garlic, peeled |
1/2 small sweet onion, roughly chopped |
2 red bell peppers, roughly chopped |
1 pound kirby cucumbers, peeled and roughly chopped |
1/4 cup fresh lemon juice |
kosher salt and pepper |
3 ounces goat cheese, crumbled |
1 cup fresh corn kernels (from 2 ears) |
3 tablespoons fresh cilantro, roughly chopped |
2 tablespoons extra-virgin olive oil |
1 crusty bread (optional) |
Directions:
1. Working in batches, place the tomatoes, garlic, onion, bell peppers, and cucumbers in the bowl of a food processor and pulse until almost pureed. Transfer to a large bowl and stir in the lemon juice, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Ladle the soup into individual bowls and top with the goat cheese, corn, and cilantro. Drizzle with the olive oil and serve with the crusty bread (if using).Upgrade: Dress up this light dish by spooning crabmeat over each portion just before serving.
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