Gazpacho with goat’s cheese & sourdough

Gazpacho with goat’s cheese & sourdough

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. 

4 out of 5 stars(1) Rate this recipe
  • 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


  1. 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.

  2. Shake the dressing, measure 4 tbsp into the blender and season generously. Whizz until smooth, then taste to check the seasoning.

  3. 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.

  4. 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


1,970kJ/ 471kcals



Saturated Fat












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4 out of 5 stars1 rating