Gazpacho with goat’s cheese & sourdough

Name: Gazpacho with goat’s cheese & sourdough
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1 cucumber, peeled; 180 g pack of 2 Romano peppers, deseeded and roughly chopped; 225 g packs Pome Dei Moro tomatoes, quartered; 50 g No.1 White Sourdough Bread (no crusts), plus 4 slices for toasting; 20 g pack chives, snipped; 235 ml bottle Italian balsamic & olive oil dressing; 150 g pack soft goat’s cheese

Refreshing and so easy to make yourself. The chives give a little allium flavour instead of onion or garlic and go so well with the goat’s cheese.

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Vegetarian

Serves4
CourseLunch
Prepare10 mins
Cook-
Total time10 mins

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1 cucumber, peeled
180g pack of 2 Romano peppers, deseeded and roughly chopped
2 x 225g packs Pome Dei Moro tomatoes, quartered
50g No.1 White Sourdough Bread (no crusts), plus 4 slices for toasting
20g pack chives, snipped
235ml bottle Italian balsamic & olive oil dressing
150g pack soft goat’s cheese

Deseed a 4cm chunk of cucumber and cut into small cubes. Set aside. Cut the remaining cucumber (seeds and all) into chunks. Put into a blender with the peppers, tomatoes, 50g bread and most of the chives.
Shake the dressing, measure 4 tbsp into the blender and season generously. Whizz until smooth, then taste to check the seasoning.
Toast the sourdough slices and set on a board with the cheese. Ladle the soup into bowls and scatter with the reserved diced cucumber and more chives.
Dress each bowl with about 1 tsp settled oil from the top of the dressing bottle, a pinch of black pepper and a few sea salt flakes. Serve with the toast, spread with the cheese.

Cook’s tip

Good-quality ingredients are even more important than usual when making a great cold soup. You’ll probably need to use a little more seasoning than you’d expect.

Typical values per serving when made using specific products in recipe