Chilled Spanish Tomato Salad Soup


Prep Time: 30 minutes and 2 hours chilling time

Call it gazpacho if you insist, but creamy, cooling goat cheese puts this crunchy soup in a class of its own. While a splash of hot sauce gives this summer soup an “oomph,” the Ile de France® Goat cheese gives it an “ooooh.” This recipe is soup-er easy to make; combine the ingredients and chill for a couple of hours.

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At a glance
Soft-Ripened Cheeses
4 medium tomatoes, minced
2 1/2 cups tomato juice
1 medium red pepper, minced
1/2 large seedless cucumber, minced
2 large scallions, thinly sliced
1 Tbsp. white wine vinegar
1 Tbsp. extra- virgin olive oil
1 large garlic clove, minced
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. cayenne hot pepper sauce
3 oz. Ile de France® Goat cheese (1/3 cup)
6 large tortilla chips


In a large bowl, combine all ingredients except the goat cheese and tortillas. Cover and chill at least 2 hours.

To serve, ladle soup into individual bowls. Crumble goat cheese on top and, if desired, add more chopped scallions. Serve with tortilla chips.