Roasted Vegetable Gazpacho with Goat Cheese Coulis
Jean-François Plante's recipe
Prep time 25min • Cook time 30min • Chill time 2hrs • Servings 4
Ingredients:
6 roma tomatoes, quartered
1 red bell pepper, seeded and diced
4 green onions, cut into sections
2 cloves garlic, crushed
1 tbsp. herbes salées
1 tsp. dried oregano
125 ml (½ cup) extra virgin olive oil (Sous les oliviers)
3 tbsp. sherry or red wine vinegar
1 tsp. Sriracha
1 stale baguette, cubed (Les Moulins Lafayette)
1 English cucumber, peeled, seeded, and cubed (reserve some washed peel and finely dice for garnish)
125 ml (½ cup) vegetable broth
50 g (1¾ oz.) soft goat cheese (Fromagerie Boivin)
60 ml (¼ cup) 35% cream
Instructions:
1. Preheat oven to 230°C (450°F).
2. In a mixing bowl, gently combine tomatoes, bell pepper, green onions, garlic, herbes salées, oregano, olive oil, vinegar, Sriracha, and bread.
3. Spread mixture on a baking sheet and roast for 30 minutes. Remove from oven and let cool completely to room temperature. Set aside and toast a few cubes of bread for garnish.
4. In a blender, blend tomato mixture, cucumber, and broth until smooth. Strain into a bowl for a smoother consistency. Chill in refrigerator for at least 2 hours.
5. Meanwhile, in a small saucepan over low heat, melt goat cheese in cream, stirring. Once goat cheese mixture is cool enough to handle, pour into a piping bag and let cool completely in refrigerator.
6. Pour gazpacho into 4 bowls and garnish with a few drizzles of goat cheese coulis, croutons, and diced cucumber peel. Enjoy.