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Nourishing Gazpacho
  • Prep
  • Total
  • Serving

Nourishing Gazpacho

Traditional vegetables and roasted red peppers are blended with our 6% for a creamy, refreshing twist on a classic gazpacho. Topped with Goat Cheese Crumbles, this chilled soup brings fresh flavour, texture, and protein-rich appeal to the menu.

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Recommended Products

We recommend you use these Saputo products for this dish!

Cottage Cheese

Cottage Cheese

Cottage cheese is the perfect high-protein, low-fat, nutritious breakfast, snacking or vegetarian option on your menu.

2 percent 18 G Protein Beverage

2% 18 G Protein Beverage

Deliver 18 g of protein per serving for twice more protein than regular milk, and boost menu performance. This lactose-free dairy beverage is made with Canadian milk for a clean, fresh taste, contains no added sugar, and provides essential nutrients chefs can trust for high-quality recipes.

Ingredients

  • Gazpacho:

    • 400 mL 6%
    • 30 mL Olive Oil
    • 2 Large Red Bell Peppers, roasted and chopped
    • ½ Sweet Onion, roasted and chopped
    • 5 Cloves Garlic, roasted and peeled
    • 42 g Tomato Paste
    • 45 mL Red Wine Vinegar
    • 1 tsp Dried Oregano
    • 35 g Stale Bread, cubed
    • ½ English Cucumber, diced
    • Salt and Black Pepper, to taste

  • Garnish:

    • 30 mL Olive Oil
    • 4 Leaves Fresh Basil or Fresh Mint
    • 48 g Goat Cheese Crumbles
    • Additional Diced English Cucumber, as desired

Directions

  1. Combine our 6%, olive oil, roasted red peppers, roasted sweet onion, garlic, tomato paste, red wine vinegar, oregano, and stale bread in a large bowl.
  2. Allow the mixture to sit for 30 minutes to soften the bread and develop flavour.
  3. Transfer the mixture to a blender and pulse until a smooth yet slightly textured consistency is achieved.
  4. Season with salt and pepper to taste.
  5. Stir in the diced cucumber.
  6. Refrigerate until thoroughly chilled, ideally at 4°C.
  7. Pour into chilled serving bowls.
  8. Garnish with Goat Cheese Crumbles, diced cucumber, a drizzle of olive oil, and fresh basil or mint. Serve cold.
Chef’s Tip:
For a brighter, more vibrant flavour, increase the red wine vinegar by up to 50%. This versatile gazpacho can also be served as a refreshing accompaniment to grilled proteins or repurposed as a dressing for pasta or Greek-style salads.

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