Amazing! The one word we uttered when we had a taste of this scrumptious soup from QVC’s resident foodie David Venable. You’re going to love every spoonful of the warm out-of-this-world gazpacho coupled with delectable nibbles of  mini goat cheese sandwiches which float on the soup as croutons.

Warm Gazpacho with Goat Cheese Croutons

Gazpacho:

• 2 (14.5-ounce) cans no-salt-added diced tomatoes, drained
• 2 garlic cloves
• 1/2 medium onion, peeled
• 1/2 red bell pepper, seeded
• 1/2 green bell pepper, seeded
• 2 carrots peeled, tops removed
• 2 celery stalks
• 1/2 zucchini
• 1/3 cup fresh parsley, loosely packed
• 1/4 teaspoon cayenne pepper
• 3/4 tsp salt
• 3/4 tsp ground black pepper
• 5 dashes Tabasco sauce
• 1 tsp red wine vinegar
• 2 cups low-sodium tomato juice

Croutons:

• 4 slices whole wheat bread
• 4 ounces goat cheese, softened at room temperature

Directions:

1. To prepare the gazpacho, place all of the ingredients into a blender or food processor and blend until smooth. Pour the soup into a saucepot and cook over low heat for 10 to 15 minutes.
2. To prepare the croutons, spread the goat cheese over two slices of bread. Make sandwiches with the remaining slices.
3. Lightly spray a medium-size skillet with cooking spray and cook the sandwiches over medium-low heat until golden brown on both sides, about 3 minutes per side. Let the sandwiches cool for 2 to 3 minutes.
4. Meanwhile, ladle the warm soup into bowls. Cut the sandwiches into 1/2-inch squares and divide the croutons evenly among the soup bowls.

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