1 organic or garden fresh cucumber
1 organic or garden fresh red bell pepper
1 1/2 pounds organic or garden fresh tomatoes (quartered)
1 clove garlic
1 tablespoon sherry vinegar
pure olive oil
sea salt and cracked black pepper
2 tablespoons grass fed, organic goat cheese (crumbled)
Cut the cucumber and red bell pepper in half. In a food processor, puree until smooth half of each vegetable with the tomatoes, garlic, sherry vinegar, 1 tablespoon olive oil, salt, and black pepper, to taste. Transfer to a bowl.
Cut the remaining vegetables into ¼-inch pieces. Toss them with the goat cheese, 1 tablespoon olive oil, salt, and black pepper. Chill the gazpacho and salsa, covered, for at least 20 minutes or overnight. Top the gazpacho with the salsa before serving.