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Vegetarian: Irresistible Gazpacho with Goat Cheese Croutons

Amazing! The one word we uttered when we had a taste of this scrumptious soup from QVC’s resident foodie David Venable. You’re going to love every spoonful of the warm out-of-this-world gazpacho coupled with delectable nibbles of  mini goat cheese sandwiches which float on the soup as croutons.
Amazing! The one word we uttered when we had a taste of this scrumptious soup from QVC’s resident foodie David Venable. You’re going to love every spoonful of the warm out-of-this-world gazpacho coupled with delectable nibbles of  mini goat cheese sandwiches which float on the soup as croutons.

Warm Gazpacho with Goat Cheese Croutons

Gazpacho:

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

Croutons:

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  • 4 slices whole wheat bread
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  • 4 ounces goat cheese, softened at room temperature

Directions:

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  1. To prepare the gazpacho, place all of the ingredients into a blender or food processor and blend until smooth. Pour the soup into a saucepot and cook over low heat for 10 to 15 minutes.
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  3. To prepare the croutons, spread the goat cheese over two slices of bread. Make sandwiches with the remaining slices.
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  5. 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 to 3 minutes.
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  7. Meanwhile, ladle the warm soup into bowls. Cut the sandwiches into 1/2-inch squares and divide the croutons evenly among the soup bowls.

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