Save to your scrapbook
Gazpacho with goat's cheese & sourdough
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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.
Typical values per serving:
This recipe was first published in April 2018.