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GAZPACHO SOUP

with Herbed Goat CHeese

Active Time : 30 minutes
Total Time : 30 minutes
Serves : 6 servings
INGREDIENTS
  • 1 large cucumber seeded and cut into chunks
  • 1 red bell pepper cut inot chunks
  • 1 medium fennel bulb cored and cut into chunks
  • 3/4 cup chopped sweet onion
  • 1 large fresh jalapeño pepper seeded and chopped
  • 1 large garlic clove
  • 4 cups 100% tomato juice
  • 2 tablespoons red wine vinegar
  • 2 tablespoons Culinary Circle Extra Virgin Olive Oil
  • 6 basil, parsley, and mint tablespoons chopped fresh herbs mixed together
  • 4 ounces Culinary Circle Soft Goat Cheese
DIRECTIONS

Place cucumber in a food processor or blender; pulse until roughly chopped or to desired consistency. Transfer to a large bowl; continue with red pepper, fennel and onion each separately.

Add jalapeño and garlic; process until finely chopped. Add to bowl. Add tomato juice, vinegar, oil and 4 tablespoons mixed herbs; stir to combine. Salt and pepper to taste.

In small bowl, combine goat cheese with remaining herbs; pepper to taste.

Serve gazpacho in soup bowls dolloped with herbed goat cheese.