s ROASTED RED PEPPER GAZPACHO WITH PEPPERONI CHEESE TOASTS ***
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s ROASTED RED PEPPER GAZPACHO WITH PEPPERONI CHEESE TOASTS ***
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Ingredients
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Instructions *** 7-17-13 good, but the soup was sort of bland even thought some more spices were added, cheese toasts were pretty good *** Makes: 4 servings Serving size: 1 1/2cups soup and 1 sandwich Yield: 6 cups soup Start to Finish 30 mins Roasted Red Pepper Gazpacho with Pepperoni Cheese Toast Ingredients 1 12 ounce jarroasted red sweet peppers, drained 2 14 1/2ounce canno-salt-added diced tomatoes 1 1/2 cups reduced sodium chicken broth 2 tablespoons olive oil 1 tablespoon snipped fresh tarragon 1 teaspoon celery seed 1 teaspoon bottled minced garlic 1/2 teaspoon sugar 8 slicesbread 1/4 cup light mayonnaise 24 thin slices pepperoni 4 1 ounces slices Monterey Jack cheese or Monterey Jack cheese with jalapeno peppers 1/2 cup coarsely chopped cucumber Crushed red pepper and/or olive oil Directions 1. In a food processor combine peppers, tomatoes, broth, olive oil, tarragon, celery seed, garlic, and sugar. over and process half at a time if necessary, to desired consistency. Season to taste with salt and pepper; set aside. 2. For Pepperoni Cheese Toast, brush one side of each bread slice with mayonnaise. Layer pepperoni and cheese on the unbrushed sides of 4 slices. Top with remaining bread slices, mayonnaise side up. On a large griddle or skillet toast sandwiches over medium heat until cheese is melted and bread is golden, turning once, about 3 to 5 minutes. 3. Divide soup among bowls; top with cucumber. Sprinkle with crushed red pepper and olive oil, if desired. Serve with Pepperoni Cheese Toasts. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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