Easy Gazpacho & Goat Cheese Croutons
- 2 (28-ounce) cans whole peeled tomatoes, drained
- 4 scallions
- 1/4 seedless cucumber, unpeeled and seeds removed
- 1 large red onion
- 6 garlic cloves
- 1/2 cup red wine vinegar
- 1/2 cup good olive oil, plus extra for toasts and drizzling
- 1/2 teaspoon celery salt
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons tomato paste
- 1 1/2 cups tomato juice, preferably Sacramento
- Kosher salt and freshly ground black pepper
- 1 baguette
- 4 ounces garlic and herb goat cheese, such as Montrachet
- Cut the tomatoes, scallions, cucumber, and onion in large pieces and place them in a food processor fitted with the steel blade.
- Add the garlic and pulse until the soup is coarsely pureed.
- Place it in a large bowl and whisk in the vinegar, olive oil, celery salt, red pepper flakes, tomato paste, tomato juice, 1 tablespoon salt, and 1 1/2 teaspoons pepper.
- Cover with plastic wrap and chill for 4 hours or overnight.
- When ready to serve, preheat the broiler and place the top rack 5 to 7 inches from the heat.
- Cut 6 (1/2-inch-thick) diagonal slices from the baguette.
- Place on a sheet pan, brush with olive oil, and broil for 1 to 2 minutes on one side.
- Turn the slices, spread with the goat cheese, and broil for another minute, until the cheese is warm and the bread is toasted.
- Serve big bowls of cold soup with a warm goat cheese crouton and a drizzle of olive oil.
tomatoes, scallions, cucumber, red onion, garlic, red wine vinegar, olive oil, celery salt, red pepper, tomato paste, tomato juice, kosher salt, baguette, garlic
Taken from www.foodnetwork.com/recipes/ina-garten/easy-gazpacho-and-goat-cheese-croutons.html (may not work)