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Gazpacho with Mexican Cheese Toasts

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INGREDIENTS

  • 1 clove garlic, peeled
  • 1 small onion, peeled and coarsely chopped
  • 4 ripe large tomatoes, coarsely chopped
  • 2 red bell peppers, coarsely chopped
  • 1 green bell pepper, coarsely chopped
  • 1 small cucumber, peeled and coarsely chopped
  • 1/2 cup olive oil
  • 1/2 cup tomato juice or spicy vegetable juice
 

DIRECTIONS

  • 1

    Process garlic in food processor until minced. Add onion, tomatoes, bell peppers and cucumber; process until finely chopped. Add oil and tomato juice; process 15 seconds. Add bread, vinegar, hot sauce and salt; process until thickened and well combined. Transfer to large covered bowl; refrigerate at least 2 hours or up to 24 hours before serving.

  • 2

    Spread butter over one side of each slice of bread. Heat a large skillet over medium heat. Place 3 slices bread, buttered sides down, in skillet. Spoon 1/4 cup cheese over each; top with 3 slices bread, buttered sides up. Cook 3 to 4 minutes until golden brown. Turn; cook 2 minutes more. Sprinkle 1/4 cup cheeses over 3 sandwiches; cover. Cook 2 to 3 minutes more or until cheese is melted. Transfer sandwiches to cutting board; cut each into 4 strips. Repeat with remaining bread and cheese.

Gazpacho with Mexican Cheese Toasts
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SUMMARY

  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Yield: Serves: 6

HELPFUL HINTS

  • 2 hours chilling time
 

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See Nutrition Facts

Serves: 6

Amount Per Serving

Calories 811

Total Fat 38.7g

Saturated Fat 13.5g

Trans Fat 17.8g

Polyunsaturated Fat 3.4g

Cholesterol 50mg

Sodium 1346mg

Carbohydrates 92g

Protein 26g

Dietary Fiber 6g

Vitamin A 289%

Vitamin C 137%

Calcium 343%

Iron 6%