Easy Gazpacho Goat Cheese Croutons Recipes

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ROASTED GARLIC SOUP WITH GOAT CHEESE CROUTONS



Roasted Garlic Soup with Goat Cheese Croutons image

Provided by Food Network

Time 1h20m

Yield 4 servings

Number Of Ingredients 24

2 tablespoons unsalted butter
4 ounces pancetta, chopped
2 medium leeks, well rinsed in several changes of water and whites only finely chopped
2 medium leeks, well rinsed in several changes of water and whites only finely chopped
1 cup chopped yellow onions
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
1 teaspoon chopped fresh thyme
1/2 cup Roasted Garlic, recipe follows
1/4 cup dry white wine
3 1/2 cups chicken or vegetable stock
1/2 cup heavy cream
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
1/2 loaf rustic Italian bread, cut into cubes
8 thinly sliced rounds French bread
1 clove garlic, halved
1/2 cup crumbled goat cheese
1 1/2 teaspoons extra virgin olive oil
Chopped chives, garnish
5 large heads of garlic (about 3/4 pound)
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Steps:

  • In a large pot, melt the butter over medium-high heat. Add the pancetta and cook until the fat is rendered, about 4 minutes. Add the leeks, onions, salt, pepper, and thyme, and cook, stirring, until the vegetables are very soft but not colored, 5 to 6 minutes. Add the roasted garlic and stir well to incorporate. Add the wine, bring to a boil, and cook, stirring, until the wine is nearly all evaporated, about 3 minutes. Add the stock and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are very soft and the soup is slightly thickened, 20 to 30 minutes. Add cubes of bread to thicken, if desired, and then blend with an immersion blender. Add the cream, parsley, and lemon juice and simmer for 5 minutes. Adjust the seasoning to taste.
  • Meanwhile, preheat the oven to 400 degrees F.
  • Place the sliced bread on a baking sheet and bake on both sides until just crisp and light golden brown, about 5 minutes per side. Remove from the oven. Rub one side of each with the cut garlic clove. In a small bowl, mash the cheese with the oil and spread 1 tablespoon of the mixture on top of each crouton. Return to the oven and bake until the cheese is melted, about 5 minutes.
  • To serve, ladle the soup into bowls and top each serving with 2 cheese croutons, Garnish with chopped chives and serve hot.
  • Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper or aluminum foil.
  • Cut the top quarter from each head of garlic and place, cut side up, on the prepared baking sheet. Drizzle the oil lightly over the cut garlic tops, and sprinkle with the salt and pepper. Turn the garlic cut side down, and roast until the cloves are soft and golden brown, about 1 hour.
  • Remove from the oven and let sit until cool enough to handle. Squeeze each head of garlic, gently pressing with your fingers to expel the cloves into a bowl. Stir the garlic with a rubber spatula to blend thoroughly. Use as needed, or store refrigerated in an airtight container.

YELLOW TOMATO GAZPACHO WITH GOAT CHEESE CROUTONS



Yellow Tomato Gazpacho with Goat Cheese Croutons image

Provided by Florence Fabricant

Categories     dinner, soups and stews, appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 14

1 clove garlic
2 pounds yellow tomatoes, peeled, seeded and coarsely chopped
1 yellow bell pepper, cored, seeded and coarsely chopped
1 cucumber, peeled, seeded and coarsely chopped
1 bunch scallions (about 6), trimmed, white part only, chopped
1/4 cup extra virgin olive oil
1/4 teaspoon ground cumin
1 tablespoon mayonnaise
Juice of 1 lemon
1/4 cup Champagne vinegar
12-inch piece baguette
Salt
3 ounces fresh goat-cheese log
1 cup cooked fresh yellow corn kernels (1 ear of corn)

Steps:

  • Turn on food processor. Drop in garlic and process to chop fine. Add tomatoes, bell pepper, cucumber, scallions, oil, cumin, mayonnaise, lemon juice and vinegar. Cut 6 thin slices from baguette and set aside. Remove crusts from the rest. Crumble the insides and add to food processor. Add 1 cup cold water. Pulse to chop very fine.
  • Transfer to a blender and purée. You will probably have to do this in two or three shifts. Place purée in a metal bowl. Cover and refrigerate until very cold. Season with salt.
  • Toast one side of reserved bread slices under a broiler. Turn slices over and top each with a slice of goat cheese. Place under broiler until cheese is very lightly browned. To serve, place soup in bowls, top each with a goat cheese crouton and a scattering of corn.

Nutrition Facts : @context http, Calories 219, UnsaturatedFat 10 grams, Carbohydrate 18 grams, Fat 15 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 749 milligrams, Sugar 2 grams, TransFat 0 grams

EASY GAZPACHO & GOAT CHEESE CROUTONS



Easy Gazpacho & Goat Cheese Croutons image

Provided by Ina Garten

Categories     appetizer

Time 4h20m

Yield 6 servings

Number Of Ingredients 14

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

Steps:

  • 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.

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