Warm Gazpacho with Goat Cheese Croutons
Warm Gazpacho with Goat Cheese Croutons
Warm Gazpacho with Goat Cheese Croutons
Warm Gazpacho with Goat Cheese Croutons

Warm Gazpacho with Goat Cheese Croutons

David Venable

Gazpacho is typically served cold, but on a chilly January day, cold won't do! This recipe is warm, satisfying, and oh-so-good for you!

Gazpacho

  • 2 (14.5-oz) cans no-salt-added diced tomatoes, drained
  • 2 garlic cloves
  • 1/2 medium onion, peeled
  • 1/2 red bell pepper, seeded
  • 1/2 green bell pepper, seeded
  • 2 carrots peeled, tops removed
  • 2 celery stalks
  • 1/2 zucchini
  • 1/3 cup fresh parsley, loosely packed
  • 1/4 tsp cayenne pepper
  • 3/4 tsp salt
  • 3/4 tsp ground black pepper
  • 5 dashes Tabasco sauce
  • 1 tsp red wine vinegar
  • 2 cups low-sodium tomato juice

Croutons

  • 4 slices whole wheat bread
  • 4 oz goat cheese
  • Cooking spray

Directions

Remove the goat cheese from the refrigerator and allow it to sit at room temperature for 30 minutes.
Meanwhile, prepare the gazpacho. Place all the ingredients into a blender or food processor and blend until smooth. Pour the soup into a saucepot and cook over low heat, 10-15 minutes.
To prepare the croutons, spread the room-temperature goat cheese over two slices of bread. Make sandwiches with the remaining slices.
Lightly spray a medium-size skillet with cooking spray and cook the sandwiches over medium-low heat until golden brown on both sides, about 3 minutes per side. Let the sandwiches cool for 2-3 minutes.
Meanwhile, ladle the warm soup into bowls. Cut the sandwiches into 1/2" squares and divide the croutons evenly among the soup bowls.

Cook's Notes

Not crazy about goat cheese? Soft cheeses like brie, blue, and mozzarella make great substitutes. Or, you can even harder cheeses like cheddar, Parmesan, or Swiss. Instead of spreading those cheeses onto the bread, use slices. You’ll most likely need to cook those sandwiches a little longer to ensure the cheese melts.

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