Gazpacho with Goat Cheese Toast
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:
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  • Recipe From: Illinois Partners


  • 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)
  • 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

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  1. 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.
  2. Stir in the lemon juice, salt, pepper and crushed red pepper flakes. Chill in the refrigerator for at least two hours.
  3. Toast the bread until firm-crisp. Spread the goat cheese over the bread and cut into wedges.
  4. Ladle the soup into individual bowls and top with cilantro and a drizzle of olive oil if desired. Serve with goat cheese toasts.


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