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Gazpacho with Goat Cheese

Photo: Anna Williams
Prep time 20 mins
Yield Makes 4 to 6 servings

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)

Nutrition Information

  • calories 145
  • caloriesfromfat 56 %
  • fat 15 g
  • satfat 3 g
  • cholesterol 5 mg
  • sodium 540 mg
  • carbohydrate 15 g
  • fiber 3 g
  • sugars 6 g
  • protein 5 g

How to Make It

  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.