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
- 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.
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
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Barefoot Contessa Easy Gazpacho & Goat Cheese Croutons
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
- 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.
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.
Barefoot Contessa Easy Gazpacho & Goat Cheese Croutons