Tomato Gazpacho & Toast with Marin French Breakfast Cheese
Ingredients
Scale
For the soup
- 2 large, ripe tomatoes
- 1 cucumber
- 1 red bell pepper
- a small handful of basil
- 1–2 tbsp red wine vinegar or sherry vinegar, to taste
- 1 clove garlic
- 1/4–1/2 cup olive oil
- Sea salt
For the toast
- 1/2 loaf of ciabatta or french bread
- Extra virgin olive oil
- Marin French Breakfast Cheese
- Salt and pepper
Instructions
For the soup
- If you’re feeling ambitious, peel the tomatoes by dunking them for 30 seconds to 1 minute in boiling water and shocking them in ice cold water. Chop the tomatoes.
- If you’re not feeling ambitious, chop the tomatoes with the skins on, and chop and seed the pepper. The pieces don’t have to be very small, since we’ll be blending everything anyway. Peel and slice the cucumber, and peel the garlic. In one big batch or in two smaller batches, depending on the size of your blender, blend the vegetables with the vinegar, salt, pepper, basil, and the olive oil. Blend until creamy, and a soup consistency is achieved.
For the toast
- Slice the bread 1″ thick, or so, and brush generously with olive oil. Broil for 3-4 minutes on one side, or until golden. Rub the toasted side of each slice with a clove of garlic cut in half. Spread the Marin French Breakfast Cheese liberally onto each toast, and return to the broiler for 1-2 minutes, just to warm. Serve immediately.
Notes
- Not Included in Large Real Food Boxes: Red Wine Vinegar, Salt & Pepper.