Chunky Gazpacho with Goat Cheese
- 3 pounds tomatoes, cored and coarsely chopped
- 1 seedless cucumber, peeled and coarsely chopped
- 2 red bell peppers, coarsely chopped
- 1 jalapeño, seeded and coarsely chopped
- 1/4 cup sherry vinegar
- 1/3 cup extra-virgin olive oil
- 4 ounces goat cheese
- 8-10 fresh basil leaves
- 1 avocado, diced (optional)
Salt and Pepper, to taste
In a blender, combine the first 6 ingredients with salt and pepper. Pulse until desired consistency. Top each serving with goat cheese, basil leaves and avocado, if using.
Sponsor: Dan's Fresh Market
