Gazpacho Sandwich Recipes

GAZPACHO

Steps:

• In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving.

GAZPACHO SANDWICH

Steps:

• In a medium bowl combine the cucumber, beans, cilantro, vinegar, oil, jalapeno pepper, chili powder and garlic.
• Season to taste with salt and black pepper set aside.
• Place the tomatoes and onion slices on the lightly greased rack of a grill directly over medium coals.
• Grill for 12 to 15 minutes or until lightly charred, turning onion slices once.
• Transfer veggies to a cutting board; cool slightly and coarsely chop.
• Add chopped veggies to the cucumber mixture; toss to combine.
• Meanwhile, halve the French bread lengthwise.
• Cut each bread half crosswise into 3 pieces.
• Using a fork, hollow out the bread pieces slightly.
• Place the bread pieces, cut sides down on the rack of the grill directly over med coals.
• Grill about 1 minutes or until toasted.
• Spoon cucumber mixture into the grilled pieces.

BLENDER GAZPACHO

Steps:

• In a large bowl, stir together the tomatoes, onion, cucumber, bell peppers, scallions, and garlic. Working in 2-cup batches, whirl the mixture in a blender until finely chopped but not pureed. Return the mixture to the bowl and stir in the olive oil, vinegar, hot pepper sauce and cumin. Add enough of the cold tomato juice to make the gazpacho soupy but not too thin. Season generously with salt and black pepper.
• Cover the bowl and refrigerate the soup until very cold, at least a couple of hours or up to 2 days. Stir the gazpacho and ladle it into bowls, or pour it at the table from a wide-mouth pitcher. Garnish with croutons, herbs, scallions, or diced avocado.

TOMATO GAZPACHO WITH PROSCIUTTO-MOZZARELLA SANDWICHES

Steps:

• Dice 2 tomatoes, and set aside for garnish; core and quarter remaining tomatoes. In two batches, puree quartered tomatoes with tomato juice, vinegar, and 1 tablespoon oil in a blender until very smooth, about 3 minutes; transfer to a large bowl. Season gazpacho with salt and pepper, and refrigerate until ready to serve (up to 1 day).
• Drizzle cut sides of bread with remaining 2 tablespoons oil. Layer prosciutto and mozzarella on bottom half of bread; season with salt and pepper. Close sandwich, and cut into quarters. Garnish soup with diced tomatoes, and drizzle with oil; serve sandwiches alongside.

GAZPACHO SANDWICH TO GO

Steps:

• Cut the bread in half crosswise. Slice each piece horizontally, making the bottom piece slightly larger than the top picece. Use a knife to carefully hollow out the bottom pieces, making 1/4-inch shells. (Reserve bread from centers for another use.) Set the bread shells aside.
• In a medium bowl combine the tomatoes, cucumber, onion, mozzarella, mint, vinegar, oil, salt, and white pepper.
• Line the bottoms of the bred shells with fresh basil leaves. fill the shells with tomato mixture. Replace tops of bread. Wrap each sandwich in plastic wrap. Refrigerate at least 4 hours or overnight.