Gazpacho Sandwich To Go Recipes

GAZPACHO SANDWICH

Steps:

• For the feta spread: Combine the feta, olive oil, vinegar, mustard, pepper, salt and shallot in the bowl of a food processor. Process until smooth.
• For the sandwich: Preheat a grill pan over medium-high heat. Grill the bread until golden brown on both sides, 2 to 3 minutes per side.
• Spread each slice of bread with some of the feta spread. Fan the tomatoes over half of the bread slices and sprinkle with half of the kosher salt. Next, fan the cucumber slices over the tomatoes. Scatter the peppers over the cucumbers; top with arugula, basil and cilantro. Sprinkle with the pepper and the remaining salt. Cover with another slice of bread. Cut each sandwich in half and serve.

GAZPACHO

Steps:

• Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
• After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

GAZPACHO

Steps:

• 1. In a bowl, reserve 2 tablespoons each of the tomato, cucumber, pepper, and onion to garnish.
• 2. In the food processor or blender, purée the remaining ingredients (except the croutons) until smooth, adjusting the seasoning to taste with lemon juice, salt, and cayenne pepper.
• 3. Cover and chill thoroughly, at least 3 hours but preferably overnight. Adjust the consistency as desired with water. Serve in chilled bowls garnished with the reserved vegetables and croutons.

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.

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

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.