Barefoot Contessa Easy Gazpacho & Goat Cheese Croutons

Barefoot Contessa Easy Gazpacho & Goat Cheese Croutons

This easy barefoot contessa easy gazpacho & goat cheese croutons is a refreshing, cold summer soup packed with fresh tomato flavour, a hint of spice, and a smooth yet slightly chunky texture. The warm, crispy goat cheese croutons add a creamy contrast, making it a perfect light meal or appetiser. You can easily adjust the spice or add fresh herbs for extra flavour!

Ingredients Needed

For the Gazpacho:

  • 2 (800g) cans whole peeled tomatoes, drained
  • 4 spring onions
  • ¼ seedless cucumber, unpeeled, seeds removed
  • 1 large red onion
  • 6 garlic cloves
  • 120ml red wine vinegar
  • 120ml good olive oil
  • ½ teaspoon celery salt
  • ¼ teaspoon crushed red pepper flakes
  • 2 tablespoons tomato purée
  • 360ml tomato juice (preferably Sacramento)
  • Sea salt and freshly ground black pepper

For the Goat Cheese Croutons:

  • 1 baguette
  • 115g garlic and herb goat cheese (such as Montrachet)
  • Olive oil (for brushing and drizzling)

How To Make Easy Gazpacho & Goat Cheese Croutons

  1. Make the Gazpacho: Cut the tomatoes, spring onions, cucumber, and onion into large pieces. Place them in a food processor with the garlic and pulse until coarsely puréed. Transfer to a large bowl and whisk in the vinegar, olive oil, celery salt, red pepper flakes, tomato purée, tomato juice, 1 tablespoon salt, and 1½ teaspoons black pepper. Cover and chill for at least 4 hours or overnight.
  2. Make the Goat Cheese Croutons: Preheat the grill (broiler) with the top rack 13–18cm from the heat. Cut 6 (1.25cm-thick) diagonal slices from the baguette. Place on a baking tray, brush with olive oil, and grill for 1–2 minutes until golden. Flip, spread with goat cheese, and grill for another minute until warm.
  3. Serve: Ladle cold gazpacho into bowls, top with a warm goat cheese crouton, and drizzle with olive oil.
Barefoot Contessa Easy Gazpacho & Goat Cheese Croutons
Barefoot Contessa Easy Gazpacho & Goat Cheese Croutons

Recipe Tips

  • Make the Gazpacho: Cut the tomatoes, spring onions, cucumber, and onion into large pieces. Place them in a food processor with the garlic and pulse until coarsely puréed. Transfer to a large bowl and whisk in the vinegar, olive oil, celery salt, red pepper flakes, tomato purée, tomato juice, 1 tablespoon salt, and 1½ teaspoons black pepper. Cover and chill for at least 4 hours or overnight.
  • Make the Goat Cheese Croutons: Preheat the grill (broiler) with the top rack 13–18cm from the heat. Cut 6 (1.25cm-thick) diagonal slices from the baguette. Place on a baking tray, brush with olive oil, and grill for 1–2 minutes until golden. Flip, spread with goat cheese, and grill for another minute until warm.
  • Serve: Ladle cold gazpacho into bowls, top with a warm goat cheese crouton, and drizzle with olive oil.

How To Store & Reheat Leftovers

  • Refrigerate: Store leftover gazpachoin an airtight container in the fridge for up to 3 days. Keep the croutons in a sealed bag at room temperature.
  • Reheating: Reheat leftover gazpacho in a toaster oven or under the grill for 1-2 minutes until warm.

Nutrition Facts

Serving Size: 1 of 6 servings

  • Calories: 280
  • Total Fat: 18g
  • Saturated Fat: 5g
  • Cholesterol: 10mg
  • Sodium: 620mg
  • Potassium: 450mg
  • Total Carbohydrate: 24g
  • Dietary Fiber: 4g
  • Sugars: 8g
  • Protein: 6g

Try more recipes:

Barefoot Contessa Easy Gazpacho & Goat Cheese Croutons

Difficulty:BeginnerPrep time: 20 minutesCook time: 2 minutesTotal time: 22 minutesServings: 6 minutesCalories:280 kcal Best Season:Suitable throughout the year

Description

This easy barefoot contessa easy gazpacho & goat cheese croutons is a refreshing, cold summer soup packed with fresh tomato flavour, a hint of spice, and a smooth yet slightly chunky texture. The warm, crispy goat cheese croutons add a creamy contrast, making it a perfect light meal or appetiser. You can easily adjust the spice or add fresh herbs for extra flavour!

Ingredients

  • For the Goat Cheese Croutons:

Instructions

  1. Make the Gazpacho: Cut the tomatoes, spring onions, cucumber, and onion into large pieces. Place them in a food processor with the garlic and pulse until coarsely puréed. Transfer to a large bowl and whisk in the vinegar, olive oil, celery salt, red pepper flakes, tomato purée, tomato juice, 1 tablespoon salt, and 1½ teaspoons black pepper. Cover and chill for at least 4 hours or overnight.
  2. Make the Goat Cheese Croutons: Preheat the grill (broiler) with the top rack 13–18cm from the heat. Cut 6 (1.25cm-thick) diagonal slices from the baguette. Place on a baking tray, brush with olive oil, and grill for 1–2 minutes until golden. Flip, spread with goat cheese, and grill for another minute until warm.
  3. Serve: Ladle cold gazpacho into bowls, top with a warm goat cheese crouton, and drizzle with olive oil.

Notes

  • Make the Gazpacho: Cut the tomatoes, spring onions, cucumber, and onion into large pieces. Place them in a food processor with the garlic and pulse until coarsely puréed. Transfer to a large bowl and whisk in the vinegar, olive oil, celery salt, red pepper flakes, tomato purée, tomato juice, 1 tablespoon salt, and 1½ teaspoons black pepper. Cover and chill for at least 4 hours or overnight.
  • Make the Goat Cheese Croutons: Preheat the grill (broiler) with the top rack 13–18cm from the heat. Cut 6 (1.25cm-thick) diagonal slices from the baguette. Place on a baking tray, brush with olive oil, and grill for 1–2 minutes until golden. Flip, spread with goat cheese, and grill for another minute until warm.
  • Serve: Ladle cold gazpacho into bowls, top with a warm goat cheese crouton, and drizzle with olive oil.
Keywords:Barefoot Contessa Easy Gazpacho & Goat Cheese Croutons

Leave a Reply

Your email address will not be published. Required fields are marked *