Monday, August 17, 2015

Gazpacho with Goat Cheese Salsa

Summer is finally coming to an end, so it's time to hurry up and make your final summer dishes.  Gazpacho is definitely one of those recipes that require in-season produce.  If you tried to make this during the winter, you would end up with a watery flavorless soup.  In the summer this soup is vibrant and fresh and delightful!  It's one of my absolute favorite summer side dishes.  I like to pair it with a BLAT, and it makes for the perfect meal on a hot summer day.  

When you prepare Gazpacho, you need to use the freshest produce possible.  Raid your garden, or hit up your local grocery store (Earth Fare has a great selection!).  Make sure you choose the heirloom type of tomatoes; and you can even mix up the type of tomatoes.  It's a bit pricier buying the "fancy tomatoes", but oh, it's worth it!  Made correctly, this soup is divine.  The acidity of the tomatoes perfectly balances with the coolness of the cucumbers, and the spiciness of the peppers is wonderfully paired with the creaminess of the goat cheese. This is an elegant, company-worthy soup, that is incredibly easy to make. Plus, there is the added bonus that it is only 136 calories a serving. I promise it doesn't taste like it though.

with Goat Cheese Salsa

1 1/2 lbs. Heirloom Tomatoes
1 Cucumber, diced and divided
1 Red Bell Pepper, diced and divided
2 Cloves of Garlic
Juice of 1/2 a Lime
1/2 to 1 tbsp Jalapeno (depending on taste)
1 tbsp Red Wine Vinegar
1/4 cup Chopped Cilantro
2 tbsp Olive Oil, divided
3 oz Goat Cheese
Salt & Pepper, to taste


1.  In a large food processor, add the tomatoes, 2/3rds of the cucumber, 2/3rds of the bell pepper, the garlic, lime juice, jalapeƱo, red wine vinegar, cilantro, and 1 tablespoon of olive oil.  Puree until smooth.  Salt & pepper to taste.  Pour soup in a large container, cover, and refrigerate for a few hours or overnight.

2.  In a small bowl, combine 1/3 of the diced cucumber and 1/3 of the diced bell pepper, along with 1 tablespoon of the olive oil.  Crumble in the goat cheese, season with salt and pepper, and gently stir to combine.

3.  Serve the Gazpacho chilled, with a dollop of the goat cheese salsa on top.

Serving Size:  1/6th of Soup
Calories:  136
Fat:  9
Carbs:  10
Protein:  5

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