Gazpacho with Goat Cheese

Name: Gazpacho with Goat Cheese
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Global
Ingredients: 1 large baguette; 1 kilograms beefsteak tomatoes, roughly chopped; 454 grams Kirby cucumbers, peeled and roughly chopped; 3 Tbsps fresh cilantro, roughly chopped; 237 milliliters fresh corn kernels (from 2 ears); 2 small cloves garlic, peeled; 85 grams goat cheese, crumbled; 6 servings Kosher salt and pepper; 59 milliliters fresh lemon juice; 2 Tbsps extra-virgin olive oil; 2 red bell peppers, roughly chopped; 1 smalls sweet onion, roughly chopped

You can never have too many soup recipes, so give Gazpacho with Goat Cheese a try. This recipe serves 6. Watching your figure? This vegetarian recipe has 282 calories, 10g of protein, and 10g of fat per serving. Summer will be even more special with this recipe. If you have onion, beefsteak tomatoes, kirby cucumbers, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 20 minutes.

Instructions

Working in batches, place the tomatoes, garlic, onion, bell peppers, and cucumbers in the bowl of a food processor and pulse until almost pureed.

Ingredients you will need

Bell Pepper

Cucumber

Tomato

Garlic

Onion

Equipment you will use

Food Processor

Bowl

Transfer to a large bowl and stir in the lemon juice, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Ladle the soup into individual bowls and top with the goat cheese, corn, and cilantro.

Ingredients you will need

Goat Cheese

Lemon Juice

Cilantro

Pepper

Corn

Salt

Soup

Equipment you will use

Bowl

Ladle

Drizzle with the olive oil and serve with the crusty bread (if using).Upgrade: Dress up this light dish by spooning crabmeat over each portion just before serving.

Ingredients you will need

Crusty Bread