Photo: Anna Williams Photo by: Photo: Anna Williams

Gazpacho with Goat Cheese

Real Simple AUGUST 2007

  • Yield: Makes 4 to 6 servings
  • Prep time: 20 Minutes


  • 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)


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.

Nutritional Information

Amount per serving
  • Calories: 145
  • Calories from fat: 56%
  • Fat: 15g
  • Saturated fat: 3g
  • Cholesterol: 5mg
  • Sodium: 540mg
  • Carbohydrate: 15g
  • Fiber: 3g
  • Sugars: 6g
  • Protein: 5g

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Gazpacho with Goat Cheese Recipe