Gazpacho with Herbed Goat Cheese Crostini

by Vera & Mimi Levin, Tastemakers in Residence


1 large cucumber (chopped)
1 red onion
3 garlic cloves
3 pounds tomatoes (cored and chopped) 
1/4 cup sherry vinegar
1/3 cup extra-virgin olive oil 
1/2 Tbsp salt (more if needed)
2 tsp freshly ground pepper 
1 jalapeno (optional) 

Herbed Goat Cheese:
10 oz. fresh goat cheese 
3 Tbsp freshly chopped parsley
2 tsp freshly chopped rosemary
2 Tbsp freshly chopped thyme leaves
1 tsp freshly ground pepper
½ tsp lemon zest
1 tsp lemon juice

French baguette
olive oil
salt & pepper

Herbed Goat Cheese:

  1. Combine everything but goat cheese in a bowl
  2. Roll goat cheese into small balls and coat with herb mixture


  1. Preheat oven to 350°
  2. Brush baguette slices with olive oil and season with salt and pepper
  3. Place baguette slices on baking sheets and bake for 15-20 minutes (until golden-brown)
  4. Once cooled, spread goat cheese on crostini


  1. Combine ingredients in a bowl and refrigerate over night
  2. In a blender or food processor, puree vegetables until smooth
  3. Serve with herbed goat cheese crostini