Gazpacho with Goat Cheese

This might shock you, but until recently, I had never had gazpacho! I know...shocking! I was perusing the Internet the other day and came across this gazpacho recipe from Real Simple and it was just that...real simple! So I tried it...and..eh...

It was a refreshing treat and would be perfect for maybe a cocktail party or summer fun day...but not for a random night dinner. You live your learn, I guess. Another thing that threw me off was the real onion taste...I mean, it just hits you. So when it says 1/2 of a small sweet onion...really look for the smallest one in the  bunch!

Anyway, here is the recipe...enjoy!

Gazpacho with Goat Cheese

2 1/2 pounds of beefsteak tomatoes, roughly chopped

2 cloves of garlic, peeled and roughly chopped

1/2 small sweet onion, roughly chopped (remember really small!!!)

2 red bell peppers, roughly chopped

1 pound of cucumbers, peeled and roughly chopped

Juice from one lemon

Kernels from 2 ears of fresh corn (we ended up boiling ours, but I can imagine grilled would be fantastic)

3 tablespoons of cilantro, roughly chopped

3 ounces of goat cheese, crumbled

2 tablespoons olive oil

Toss your tomatoes, garlic, onion, bell peppers and cucumbers in a food processor and pulse until just about pureed. Unless you have the largest food processor EVER, you are going to have do work in batches until all is added.

Transfer to a large bowl and stir in the lemon juice and salt/pepper to taste.

Ladle the soup into your serving bowls and top with goat cheese, corn and cilantro. Drizzle with olive oil and serve with crusty bread!