Toss fresh veggies in a food processor to whip up a batch of chilled gazpacho. Serve with Italian bread toasted extra crisp and a smear of goat cheese.
- Makes: 8 servings
- Prep Time: 20 minutes
- Difficulty Rating: Easy
- Nutrition Highlights: Per Serving (1 cup of soup without goat cheese toast): 43 calories, 0 g fat, 369 mg sodium, 2 g protein, 3 g fiber, 0 mg cholesterol, 9 carbohydrates, 6 g sugar
- Recipe Created By: Jodie Shield
- Photo by: Jeffrey S. Otto
- Recipe From: Illinois Partners
- 2 ½ pounds beefsteak tomatoes, cored, seeded and roughly chopped
- 2 garlic cloves, peeled
- ½ medium onion, peeled and roughly chopped
- 1 red bell pepper, cored, seeded and roughly chopped
- 1 yellow bell pepper, cored, seeded and roughly chopped
- 1 pound (about 1 large) cucumber, peeled, seeded and roughly chopped
- ¼ cup fresh lemon juice (about 1 lemon)
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- 1 teaspoon crushed red pepper flakes
- 8 thin slices sourdough bread
- 3 ounces goat cheese
- 3 tablespoons fresh cilantro, roughly chopped
- 2 tablespoons olive oil, optional
- Working in two to three batches, place the tomatoes, garlic, onion, bell peppers and cucumber in a food processor and pulse until almost pureed. Transfer the veggie mixture to a large bowl after each batch.
- Stir in the lemon juice, salt, pepper and crushed red pepper flakes. Chill in the refrigerator for at least two hours.
- Toast the bread until firm-crisp. Spread the goat cheese over the bread and cut into wedges.
- Ladle the soup into individual bowls and top with cilantro and a drizzle of olive oil if desired. Serve with goat cheese toasts.