Easy Gazpacho & Goat Cheese Croutons
This recipe creates a vibrant, refreshing gazpacho, blending fresh tomatoes, scallions, cucumber, onion, and garlic with a zesty vinaigrette. The soup is thoroughly chilled to allow flavors to meld. It's perfectly complemented by warm, crusty baguette slices topped with savory garlic and herb goat cheese, broiled until golden. An easy yet elegant cold soup, ideal for a light meal or appetizer.
Equipment
- 1 Food Processor
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Baking Sheet
- 1 Chef's knife
Ingredients
Main
- 2 28-ounce cans whole peeled tomatoes, drained
- 4 scallions
- 1/4 seedless cucumber unpeeled and seeds removed
- 1 large red onion
- 6 garlic cloves
- 1/2 cup red wine vinegar
- 1/2 cup good olive oil plus extra for toasts and drizzling
- 1/2 teaspoon celery salt
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons tomato paste
- 1 1/2 cups tomato juice preferably Sacramento
- Kosher salt and freshly ground black pepper
- 1 baguette
- 4 ounces garlic and herb goat cheese such as Montrachet
Instructions
- Cut the tomatoes, scallions, cucumber, and onion in large pieces and place them in a food processor fitted with the steel blade. Add the garlic and pulse until the soup is coarsely pureed. Place it in a large bowl and whisk in the vinegar, olive oil, celery salt, red pepper flakes, tomato paste, tomato juice, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Cover with plastic wrap and chill for 4 hours or overnight.
- When ready to serve, preheat the broiler and place the top rack 5 to 7 inches from the heat. Cut 6 (1/2-inch-thick) diagonal slices from the baguette. Place on a sheet pan, brush with olive oil, and broil for 1 to 2 minutes on one side. Turn the slices, spread with the goat cheese, and broil for another minute, until the cheese is warm and the bread is toasted. Serve big bowls of cold soup with a warm goat cheese crouton and a drizzle of olive oil.
Notes
Chilling is crucial for gazpacho; aim for at least 4 hours, or ideally overnight, to allow flavors to meld and deepen. Use high-quality olive oil and fresh vegetables for the best results. Taste and adjust seasoning (salt, pepper, and red pepper flakes) before serving – a little extra acidity or spice can elevate the soup. When broiling the goat cheese croutons, watch them closely as they can burn quickly. A slight char on the bread and warm, just-melted cheese is perfect. Serve immediately after broiling for optimal texture.