Goats’ Cheese Soufflé with Gazpacho Sauce

Preparation time: 30 minutes

Cooking time: 20 minutes

Serves: 12


Goats’ Cheese Soufflé Ingredients

850ml St Helen’s Farm Semi-Skimmed Goats’ Milk

125g plain flour

125g St Helen’s Farm Goats’ Butter, softened

2 tsp English mustard

200g grated St Helen’s Farm Mature Goats’ Cheese, grated

10 egg whites

Pinch cream of tartar


Gazpacho Sauce Ingredients

4 tbsp olive oil

1 large onion, peeled and chopped finely

2 cloves garlic, finely chopped

1 yellow pepper, de-seeded and finely chopped

1 red pepper, de-seeded and finely chopped

1 tbsp tomato puree

1 x 10g vegetable stock cube

400g tin chopped tomatoes in juice

2-3 tbsp sherry vinegar


4 heaped tbsp cucumber, cut into 1/2 cm cubes

4 tbsp fresh chopped fresh basil


Goats' Cheese Soufflé Method

Pre-heat the oven to 200° C/gas mark 6 and prepare the bain marie.

Heat the milk in a thick bottomed stainless-steel pan.

Mix together the flour and soft butter. Once the milk is simmering, whisk in the flour and butter paste and re-boil. The sauce will thicken very quickly.

Remove from the heat, then season well with salt, ground pepper and stir through the mustard and cheese. Cool for 10 minutes.

Whisk the egg whites and cream of tartar until thick, but still foamy, then carefully fold into the sauce. Spoon into the well buttered metal moulds (9x5cm dariole mould).

Cook the soufflés in a bain marie for 10 minutes, or until well risen and browned, then remove from the oven and cool completely. They will collapse, don’t worry this is quite normal. 

Once cooled, remove from the moulds and chill or freeze on a silicone lined tray.

When ready to cook, pre-heat the oven to 200°C/gas mark 6. Place the soufflés into individual ovenproof dishes and spoon over the warm gazpacho sauce.

Place in the oven and cook for 10-12 minutes. The soufflés will rise and the sauce will be coated nicely.

Serve straight away with chopped fresh basil and crusty bread.

Gazpacho Sauce Method

Heat the oil, add onion, garlic and peppers and cook over a high heat to get some colour. Then reduce the heat and cook for 10 minutes to soften.

Add the tomato puree, stock cube, can of tomatoes, water, sherry vinegar, sugar, salt and pepper. Stir well, bring to the simmer and cook for 15 minutes. The sauce will reduce nicely.

Once cooked, remove from the stove and cool until needed. When ready to re-heat for the soufflé stir in the cucumber and basil.


Copyright Phil Vickery June 2019

Goats’ Cheese Soufflé with Gazpacho Sauce!