Gazpacho & Goat Cheese Croutons | Kita Roberts

It's that time again! Time to dust off those cookbooks, crack em open, and put on our aprons. Who am I kidding - there was no apron ;D Heck, I barely got it together in time for this months round of the Pass the Cook Book Club, which is why Juanita's Cucina  picked the recipes for this round from Ina's cookbook Foolproof. I own a rediculous collection of cookbooks, and although I find Ina's cooking style appealing, I do not own any of her books. I have always wanted to try her recipes though, so when I saw that Jen had picked recipes from her book, I was pumped. I was even more pumped that out of the three choices, there wasn't a dud in the lot. I wanted them all. I really wanted the ribs, but, ya'll know me.

I went for the gazpacho because I have been dying to try a gazpacho. I have never had it. I never even know cold soups existed until a started this whole foodie thing. Soup was a winter time thing that came out sizzling hot. Not cold and certainly not summertime. But a cold tomato soup. That sounds amazing. So here's my take on Ina's classic.

Gazpacho & Goat Cheese Croutons | Kita Roberts

To read more about how the cook book club works, read this post. To join the club, click for our facebook group here. Remember, you don’t need a blog – you just need to want to cook!


Easy Gazpacho & Goat Cheese Croutons

From: Barefoot Contessa Foolproof 

Ingredients:Gazpacho & Goat Cheese Croutons | Kita Roberts

  • 2 29oz cans whole peeled tomatoes, drained (I used organic since there was no cooking in this recipe)
  • 4 scallions
  • ¼ seedless cucumber, unpeeled and seeds removed
  • 1 large red onion
  • 6 garlic cloves
  • ½ cup red wine vinegar
  • ½ cup good olive oil, plus extra for toasts and drizzling
  • ½  teas celery salt
  • ¼ teas crushed red pepper flakes
  • 2 tbs tomato paste
  • 1 ½ cups tomato juice (I went light on the tomato juice as I couldn't find any low sodium at my local market - which led to a chunkier texture.)
  • Kosher salt and freshly ground black pepper
  • 1 baguette
  • 4 oz. garlic and herb goat cheese


Cut the veggies into large chunks and toss them into a food processor with the garlic. Run until smooth. Add the red wine, olive oil, celery salt, red pepper flakes, tomato juice, tomato paste, and salt and pepper and pulse again a few time to combine. Place in a resealable container and pop in the fridge for at least 4 hours.

Before serving, preheat the broiler. Slice the baguette and brush with olive oil. Toast for 1 to 2 minutes. Turn slice, spread with cheese and broil again until cheese is warm. Serve with soup.


Gazpacho & Goat Cheese Croutons | Kita Roberts



  1. Oh man, those goat cheese croutons sound too good!! what a perfect meal!

  2. Erin @ The Spiffy Cookie says:

    I don't think I've ever had gazpacho, but it definitely looks good!

  3. steph@stephsbitebybite says:

    Looks like you've got the perfect gazpacho consistency!! YUM

  4. The Mom Chef ~ Taking on Magazines One Recipe at a Time says:

    I love gazpacho. I was really torn about whether to make it or the ribs, but my inner girl carnivore won out. Even though it won't be a part of the club offerings this month, trust me, I'll be making the soup. It looks too good not to.

  5. Jen @JuanitasCocina says:

    I wanted to try the gazpacho SO bad. But, I already the rib stuff. Seems like a trip to the store is in order.

    And here's how we do this...

    I live next door to Ina, you live next door to me. I'll be the Ina buffer. I'll bring you what she brings me, and we can listen to devil music while we eat it. K...problem solved.

  6. Lauren at Keep It Sweet says:

    You had me at goat cheese croutons! Going to check out what everyone else made:-)

  7. Renee @ Tortillas and Honey says:

    Love that you tried the gazpacho! The colors of your dish are amazing and the pictures are beautiful!

  8. dixya| food, pleasure, and health says:

    i didnt care for gazpacho that much before because of the tomato juice thing but her version was just delicious and I added balmasic vinegar which added another layer of flavor. I love the rich color of your gazpacho 🙂

  9. This looks yummy! I made the Chocolate Chunk Blondies, but I think I will be making the Gazpacho this weekend!

  10. Samantha @FerraroKitchen says:

    I need to get back on this bandwagon! Tomatoes + Ina Garten. Good grief, I can't contain myself!

  11. Camilla @ Culinary Adventures says:

    I did the ribs - but used lamb and added orange marmalade to my sauce. It was a great recipe! Looking forward to next month's adventure. And I am definitely bookmarking this gazpacho recipe...yours looks amazing. Nice job, Kita.

  12. Zainab @ Blahnik Baker says:

    Those croutons!! I wasn't a fan of cold soup either but this gazpacho is looking great!

  13. Katrina @ Warm Vanilla Sugar says:

    Mmm those croutons look killer! Love!

  14. I have always been a little leery of cold soups, but summer is mighty hot and those tomatoes look so good.

  15. Belinda @zomppa says:

    Mmm! Just made a gazpacho and need some tweaking so this is splendid!

  16. Your gazpacho looks so pretty!

  17. I was starting to wonder if anyone made the gazpacho! It sounded delicious to me too, but no way Shane would have touched it so I went with the ribs. I'll make it for myself for lunch one of these days 🙂

  18. I am totally surprised that you didn't make the ribs so you really must have been busy. I haven't had gazpacho either so I should try it out, I'm sure I would like it. The hubs loved my ribs and I dug the blondies so all was well 😀

  19. Abbe@This is How I Cook says:

    Love gazpacho because it usually means a trip to the farmers market. This recipe doesn't require to much which saves me a ton of money by not going to the farmers market!

  20. RavieNomNoms says:

    YUM and more YUM!

  21. I only recently tried cold soup for the first time..yours looks like a must try!

  22. Goat cheese croutons? Yes please!

  23. Hi Kita,
    Hello Friend!
    I've really enjoyed my first Pass the Cook Book Club event! (I'm hoping around now - a little late, sorry!) I wasn't sure about making the gazpacho, but you're looks amazing. I pinned this to my PTCBC board and am now following you on Pinterst.
    Happy Monday!
    Ang, Juggling Act Mama

  24. A) As always your food photography is making me drool. B) Thank you so much for adding my link to the linky tool and to the roll call on the facebook group! We were literally in the middle of nowhere with no cell phone service or internet--- your kindness in remembering me means so much!

  25. Nutmeg Nanny says:

    Oh goodness, I just love gazpacho! Yours looks so savory, I have to taste it 🙂

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