Gazpacho with herbed goat cheese toasts


Living in Spain, I have learned a thing or two about gazpacho. One thing is that not everyone agrees upon what should be included in it. Some people shudder at the thought of adding cucumbe while others do likewise at the thought of adding red pepper. These seem to be the only two ingredients that not everyone agrees upon. I have lived here for nearly ten years now and gazpacho is, I think, one of the most unappreciated of the Spanish cuisine. I think it is because we translate it as ¨cold soup¨ and we get the idea of…¨Yuck! Why would I even bother with that?¨  You would bother with it because it is a surprisingly good remedy for the heat in the summer. Gazpacho is often served in shot glasses and serve as appetizers at weddings. You cannot underestimate just how filling a gazpacho can be. That is to say, don´t serve a huge bowl and expect to be able to eat a steak immediately afterwards. And it is delicious. I love it. It takes some time to make but it is worth it.



This being said, my recipe in my cooking group  Cootkthebookfridays was for gazpacho. I was anticipating it but I had to make some  small adaptaions based upon what I have learned during my time here! What were they?

  1. When in doubt, add more olive oil. The better the quality of olive oi, the better the result. I usually give a good generous dash or two.
  2. I added just a tiniest pinch of paprika.
  3. I also give another good generous dash or two of red wine vinegar.
  4. I soaked the bread in the liquid that was squeezed out of the tomatoes.   I did not squeeze out any excess liquid from the bread afterwards. I just threw it into the mix.
  5. In all my years here, I have never seen a chunky gazpacho. It should be blended into a smooth consistency. Too thick for your taste? Add a bit of water.
  6. David recommends a bit of vodka but I would not do it. My mother in law is from Seville (That is in Andalucia and where gazpacho is immensely popular) and even she told me that alcohol is never added.
  7. A little dash of salt is not a bad idea.
  8. Pour a little dash of olive oil on the top for decoration. I have also seen some chopped cured ham, chopped boiled egg  and chopped onion, pepper and cucumber as toppings.
  9. Prepare it in advance. Flavours improve. Always serve it very cold.
  10. I followed the instructions of serving the gazpacho with bread and an herbed goat cheese but I honestly thought it was a collision of flavours. They were both delicious, eaten separately, but their flavours were each so strong that one it was too much. This is because the cheese spread was made of goat´s cheese and herbs.





I cannot share the recipes with all of you because of copyright laws but what I can do is recommend that you TRY a gazpacho recipe, ADAPT it to your liking and have fun with it!

Have a good weekend everyone!

xxxx Natascha



32 thoughts on “Gazpacho with herbed goat cheese toasts

  1. I am really not familiar with gazpacho so I enjoyed all you comments. This was pretty
    easy to prepare and ended up quite flavorful. The toasts were delicious with the flavored
    goat cheese.

    1. In Spain they are usually smooth or else it would be called a salsa, which Spanish people say is Mexican. The usual variation I have noticed is the addition of the pepper or cucumber. I love it so I don’t hesitate to throw it in! I often see it drunk in a glass too! But really, my feeling is enjoy it the way you like but I do find the addition of vodka rather odd! Have a great week xx

  2. This was so delicious… and you’re right. It was surprisingly filling! And worth every spoonful!

    1. Thank you so much! I would not normally pair the two because I love goat’s cheese so much that I don’t want to taste gazpacho at the same time! Plus, gazpacho is quite filling and I was not able to finish the toasts! To each his own I guess! Thanks again and have a great week xxx

  3. I couldn’t quite articulate the proper Spanish approach to gazpacho as clearly as you did. But I agreed and appreciated your tips from 1 to 9. Regarding # 10, I have to taste the gazpacho and cheese toast again next time to see how I like them together or apart. Great post!

  4. What a wonderful and informative post and I so appreciate all your tips. After all, 10 years makes you the Master of this group as far as Gazpacho goes. I also had never seen such a chunky Gazpacho and with less liquid than I had eaten before. Soaking the bread in the tomato liquid (if I do use bread again) is a great idea. No bread wringing either. I did like David’s recipe and probably will use it again using some of your tips. Please tell your mother-in-law that I will never add alcohol to my Gazpacho again. In all honesty, I couldn’t taste any difference.

    1. Hi Mary! Thank you so much! I think David´s recipe is great too but I just doný like eating a chunky gazpacho. It is lite eating a soupy salad. My mother in law will be rlieved to hear you
      won´t be adding any vodka either haha! I think that ading vodka would be good if you really had to wake up some ingredients but this tstes sensational without it, so why waste the vodka? Have a super weekend and thanks again! xxxx

  5. I like your Spanish take on David’s French version. I like it smooth myself, without bread. I agree that’s it is perfect to eat when it’s hot outside. We eat it all summer long.

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