A photo of Gazpacho with Mexican Cheese Toasts

Summary

  • Difficulty:
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Yield: Serves: 6
  • 7 people call this recipe a favorite
  • Rating: (0 ratings)

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Gazpacho with Mexican Cheese Toasts

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® Artisan Blends® Shredded Authentic Mexican Cheese, divided

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.

Helpful Tips

  • 2 hours chilling time
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