Mexican
Gazpacho & Mexican Cheese Toasts
Prep Time: 15 min | Cook Time: 18 min | Servings: 6 | Calories: 774
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Prep Time
15 min
Cook Time
18 min
Servings
6
Calories
774
This refreshing gazpacho is packed with finely minced vegetables like tomatoes, peppers and cucumbers and served with delicious toasty sandwiches that are baked with a melted layer of Sargento® Shredded Authentic Mexican Cheese on top, making them ideal for pairing with this tasty chilled soup.
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
- 1-1/2 cups cubed day-old bread
- 1 tablespoon red wine vinegar
- 1 teaspoon hot sauce
- 1 teaspoon salt
- 3 tablespons butter
- 12 slices challah (egg bread) or firm white bread
- 2 cups (8 oz.) Sargento® Shredded Authentic Mexican Cheese, divided
Directions
- 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.
- 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.
