zoom Gazpacho with goat's cheese & sourdough

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    Gazpacho with goat's cheese & sourdough

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    Gazpacho with goat's cheese & sourdough

    • Vegetarian
    • Preparation time: 10 minutes
    • Total time: 10 minutes 10 minutes

    Serves: 2, easily doubled


    ½ cucumber, peeled
    1 Romano pepper, deseeded and roughly chopped
    225g pack Waitrose Pome Dei Moro Tomatoes, quartered
    25g Waitrose 1 White Sourdough (no crust), plus 2 slices for toasting
    ½ x 25g pack chives, snipped
    235ml bottle Waitrose aged Balsamic & Olive Oil Dressing
    150g essential Waitrose English Goat’s Cheese or Waitrose Chèvre Blanc (soft goat’s cheese), or ripe goat’s cheese  


    1. Deseed a 2cm chunk of the cucumber and dice it. Cut the remaining cucumber (seeds and all) into chunks. Put into a blender (or smoothie maker) with the pepper, tomatoes, 25g bread and most of the chives. Shake the dressing, measure 2 tbsp into the blender and season generously. Whizz until completely smooth.

    2. Toast the sourdough slices and set it on a board with the cheese. Ladle the soup into bowls and scatter with the diced cucumber and more snipped chives.

    3. Dress each bowl with about 1 tsp settled oil from the top of the dressing bottle, a pinch of black pepper and few flakes of sea salt.  

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