RECIPES

Gazpacho Salad with Canela Croutons

Active Time

25 Minutes

Servings

Ingredients

Gazpacho Salad:

1 medium English cucumber, chopped
1 medium poblano pepper, seeded and finely chopped
1 medium sweet red bell pepper, chopped
1 medium sweet onion, chopped
5 radishes, thinly sliced
1 cup minced fresh cilantro

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Canela can be used in this recipe.

Instructions

Red Wine Vinaigrette:

Place the 1/4 cup tomato, 1/4 cup Canela, red wine vinegar, garlic, sugar, Dijon mustard, cumin, paprika and cinnamon into a food processor; cover and process until mixture is combined. While processing, slowly drizzle in olive oil until blended. Season with salt and pepper to taste.

Gazpacho Salad:

Combine the cucumber, poblano pepper, red bell pepper, onion, radishes, cilantro and remaining tomatoes in a large bowl. Drizzle with 1/2 cup vinaigrette; toss to coat. Cover and refrigerate for at least 30 minutes.
Toss with remaining Canela. Divide salad into serving bowls. Spoon additional vinaigrette over tops.

Cheesemonger Tip

This one-of-a-kind cheese has won seven consecutive years at the American Cheese Society Cheese Competition. Seven! Named after the Spanish word for “cinnamon,” this Spanish-inspired aged beauty has a striking basket-weave rind, hand-rubbed with a blend of cinnamon and paprika for its signature reddish-orange color and sweet flavor.

Gazpacho Salad with Canela Croutons

Ingredients

Red Wine Vinaigrette:

Gazpacho Salad:

Cheese

Instructions

Red Wine Vinaigrette:

Gazpacho Salad:

Cheesemonger Tip

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