Roasted Vegetable Gazpacho with Goat Cheese Coulis

Recipe by Jean-François Plante

July 22, 2022
Last Updated: November 15, 2023
Roasted Vegetable Gazpacho with Goat Cheese Coulis

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.

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