Preheat the oven to 200C/400F/Gas 6.
For the gazpacho sauce, place all the gazpacho ingredients into a food processor, season with salt and freshly ground black pepper and blend until smooth.
For the coleslaw, place the sweet potato, onion and carrot into a bowl and mix well.
For the dressing, place the dressing ingredients into a separate bowl, season with salt and freshly ground black pepper and mix well. Pour the dressing over the coleslaw and stir well.
For the tomato salad, place the tomato slices onto a serving plate, drizzle with olive oil and scatter over the chives.
Place the goats' cheese onto a non-stick baking sheet and bake in the oven for 3-5 minutes, until softened.
To serve, place the coleslaw onto the plate with the tomatoes, top with the baked goats' cheese and drizzle over the gazpacho sauce.