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Categories: Soups, Vegetarian

Spicy gazpacho shooter with goat cheese cream

Spicy gazpacho shooter with goat cheese cream
Katie Falkenberg / Los Angeles Times

Want to know what the summer sun tastes like? Do this: Chop a couple pounds of tomatoes. Put them in a blender with some bread you've soaked in water, some garlic and other seasonings. Turn on the blender and slowly ... Read more

Total time: 25 minutes, plus chilling time | Serves 6
  • 2 ounces crustless bread (2 to 3 slices), cubed
  • 1 pound tomatoes, seeded and coarsely chopped
  • 3 tablespoons chopped bell pepper
  • 2 tablespoons chopped cucumber
  • 1/2 teaspoon chopped garlic
  • 1/2 cup olive oil
  • 1 1/2 teaspoons balsamic vinegar
  • 1/4 cup cold water
  • 1 to 1 1/2 teaspoons harissa, or to taste
  • Dash cumin
  • 1 teaspoon salt
  • 2 ounces fresh goat cheese
  • About 1/2 cup heavy cream
  • Freshly ground black pepper

Step 1Soak the bread in water to cover until soft, 5 to 15 minutes. Grind the tomatoes, bell pepper, cucumber and garlic in a blender until fairly smooth. You may have to stop and tamp the mixture down once or twice to fully purée.

Step 2Squeeze the water out of the bread, add the bread to the blender and purée until smooth, tamping and scraping down the sides as necessary.

Step 3With the blender on, add the olive oil in a slow stream. As the oil is incorporated, the gazpacho will turn from tomato-juice red to a paler, orange color. Blend in the vinegar and water. Blend in the harissa, cumin and salt. Taste and adjust seasoning. The mixture should be thick enough to generously coat the back of a spoon.

Step 4Pour the gazpacho through a fine-mesh strainer into a pitcher and chill until serving time. You should have about 3 cups.

Step 5Beat the goat cheese with a spoon until it's smooth. Gradually beat in the heavy cream until the mixture is the texture of soft buttercream.

Step 6Ladle 1/2 cup of the soup into a large shot glass, demitasse cup or juice glass. Spoon a dollop of 1 to 2 tablespoons goat cheese cream into the center. Sprinkle with a generous grating of freshly ground black pepper. Repeat with the remaining gazpacho.

Each serving:
Calories 305; Protein 4 grams; Carbohydrates 9 grams; Fiber 1 gram; Fat 29 grams; Saturated fat 9 grams; Cholesterol 35 mg; Sugar 4 grams; Sodium 549 mg
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
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