4 - 6 servings
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When we started our search for warm weather recipes, a good gazpacho was at the top of my list. There are, of course, many to choose from, but I found one from chef Ina Garten that had the simplicity and freshness I was seeking. I’ve modified her recipe a bit, and invented a goat cheese “nacho” to serve along side the soup. Gazpacho and nachos anyone? Pretty catchy right?
For the gazpacho:
- 1 large cucumber, seeded
- 3 cups of a low sodium tomato juice
- 1 medium red onion
- 4 medium sized tomatos
- 2 large yellow bell peppers
- 3 cloves of garlic
- 1/4 cup extra virgin olive oil
- 1/4 cup rice vinegar
- Salt & pepper
- Cayenne (optional)
For the nachos:
- 12 - 15 pitted greek olives
- 3 oz. of a creamy goat cheese
- about half a bag of scoop shaped tortilla chips
1. Seed the cucumber, and chop into small chunks. Roughly chop the onions, bell peppers and tomatoes. Peel and mince the garlic.
2. Process the vegetables, aside from the garlic, in a food processor or blender. Do each vegetable separately and add them to a large pot or serving bowl. Process according to your tastes, depending on if you like the end result to be chunky or smooth.
3. Add the tomato juice, oil, vinegar, and garlic to the vegetables and stir well. Season to taste with salt and pepper. If you like it spicy, add a few dashes of cayenne.
4. Cover the bowl and chill before serving. The soup will keep for about two days. The longer it chills the more the flavor develops.
5. About a half hour before serving, prepare the nachos. Preheat your oven to 400 degrees. Finely mince the olives.
6. In a small bowl, combine the olives and goat cheese and stir until well blended.
7. Arrange the chips, as many as will fit in a single layer on a baking sheet. Spoon a bit of the goat cheese mixture into each chip.
8. Bake for 15 - 20 minutes until the goat cheese mixture is lightly browned. Served with the chilled soup. Enjoy.