Roasted Red Pepper Gazpacho with Fried Herb Goat Cheese
Yields 3-4 cups
- 1.5 lbs of Campari tomatoes
- 1 Anaheim pepper, de-seeded and rough chopped
- 1 large regular red pepper, de-seeded and rough chopped
- 1 tsp of sea salt
- 1/4 cup yellow onion
- 1/3 english cucumber
- 2 Tbsp olive oil
- your favorite herb goat cheese
- Panko
- 1 egg
Add tomatoes, cucumbers, onion, and salt to Vitamix. Blend to puree, strain any seeds. Sauté peppers until skin is charred. Don’t worry about fully cooking them. Add charred peppers to Vitamix puree, mix on high, then add olive oil, mix on high for 1 minute. Chill at least 1 hour before serving. For the fried cheese, beat egg in small bowl. Cut cheese into desired serving size. Prepare frying pan with drizzle of olive oil on medium-high heat. Coat cheese slice in egg, then Panko, and place in pan for frying. Use tongs to turn cheese to evenly fry all sides until golden and crispy. Serve with Gazpacho.
