David Venable's Warm Gazpacho With Goat Cheese Croutons

David Venable's Warm Gazpacho With Goat Cheese Croutons


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David Venable of QVC knows food. That's why we're so excited that he shared one of his personal recipes with us. This delicious vegetarian gazpacho is one of our favorites, too, and the goat cheese croutons just take it to a whole new level!

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Time needed

30 min cooking

Serving Size / Yield

4 servings


  • 2 14-oz. 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 C. fresh parsley, loosely packed
  • 1/4 tsp. cayenne pepper
  • 3/4 tsp. salt
  • 3/4 tsp. ground black pepper
  • 5 dashes hot sauce
  • 1 tsp. red wine vinegar
  • 2 C. low-sodium tomato juice
  • 4 slices whole wheat bread
  • 4 oz. goat cheese
  • cooking spray

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Remove the goat cheese from the refrigerator and allow it to sit at room temperature for 30 minutes.

Meanwhile, prepare the gazpacho. Place all the ingredients into a blender or food processor and blend until smooth. Pour the soup into a saucepot and cook over low heat, 10–15 minutes.

To prepare the croutons, spread the room-temperature goat cheese over two slices of bread. Make sandwiches with the remaining slices.

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 2–3 minutes. 

Meanwhile, ladle the warm soup into bowls. Cut the sandwiches into 1/2" squares and divide the croutons evenly among the soup bowls.

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