Recipe: Chunky Gazpacho with Goat Cheese (8.18.14)

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Chunky Gazpacho with Goat Cheese

  • 3 pounds tomatoes, cored and coarsely chopped
  • 1 seedless cucumber, peeled and coarsely chopped
  • 2 red bell peppers, coarsely chopped
  • 1 jalapeño, seeded and coarsely chopped
  • 1/4 cup sherry vinegar
  • 1/3 cup extra-virgin olive oil
  • 4 ounces goat cheese
  • 8-10 fresh basil leaves
  • 1 avocado, diced (optional)

Salt and Pepper, to taste

In a blender, combine the first 6 ingredients with salt and pepper. Pulse until desired consistency. Top each serving with goat cheese, basil leaves and avocado, if using.

Sponsor: Dan's Fresh Market

1 Comment

Comments are closed.

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.