Smoky Gazpacho with Chevre

by Ian Wickman

Smoky Gazpacho with Chevre

A brilliantly simple combination of bright fresh flavors with a light, deep smoky flavor infused from smoked paprika plus beautifully creamy goat cheese and a light tart crunch from the pickled onions!
Course Appetizer, Main Course, Soup
Keyword gazpacho, smoky gazpacho
Prep Time 10 minutes
Servings 4
Author Ian Wickman


  • 3 large ripe tomatoes (about 1 lb), destemmed and cut into large chunks
  • 1 cucumber, peeled and cut into pieces
  • 1/2 c red onion roughly chopped
  • 2 limes
  • 1/4 – 1/2 c cilantro, chopped plus a little for finishing
  • salt and pepper
  • 1 tsp+ smoked paprika
  • 1/2 tsp ground chipotle (Optional)
  • 2 – 3 oz goat cheese (or more if you desire)
  • 1/4 c quick pickled onions (see my recipe)


  • Wash all your produce.
  • Take stems out of tomatoes and cut into large chunks (about 8/tomato).
  • Peel and cut cucumber into large chunks.
  • Add tomatoes, cucumber, about 1/2 tsp salt to the food processor and process until roughly broken down.
  • Add onion and cilantro to the food processor.
  • Zest the 2 limes into the food processor and juice 1 lime in, process and taste.
  • Add smoked paprika, process and taste.
  • Adjust salt and lime juice to your taste (I usually add another 1/2 tsp salt and juice the second lime), process and taste.
  • Optional: Add ground chipotle (gives some more smoke and spicy heat), process and taste.
  • Make any final adjustments and process.
  • Pour gazpacho into a serving bowl or individual bowls, top with a little quick pickled red onion, goat cheese crumbles, and cilantro as desired.

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