Gazpacho with Goats Cheese

This my recipe for the traditional Spanish chilled tomato soup. It’s very refreshing for Summer, and pretty healthy to boot.It makes 4 starter portions or 2 lunch portions.


  • 1kg cherry or vine tomatoes, chopped
  • 2 small red peppers, deseeded and chopped
  • 1 large onion, chopped
  • 1 clove of garlic, chopped
  • 6 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons wine vinegar
  • 75g soft, mild goats cheese, rind removed+ extra to top
  • 1/2 teaspoon sugar
  • 1 teaspoon smoked paprika
  • 1 handful of cubes of stale bread
  • salt and pepper
  • Croutons



  • Put all the ingredients except the croutons in a liquidiser, or blend with a hand held mixer.
  • Push through a sieve to remove seeds and remaining skin.
  • Chill for 2-3 hours, taste and season.
  • Serve topped with the extra crumbled goats cheese and croutons.


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