In terms of classic culinary combinations, there is nothing quite as comforting as a bowl of tomato soup paired with a crisp grilled cheese sandwich. This satisfying duo is a staple during colder months and now, with this recipe, it can translate to Summer.

Chunks of tomatoes are pureed with red wine vinegar and tomato juice to create a simple and pure gazpacho. A fresh mozzarella and prosciutto sandwich is an uncomplicated yet scrumptious dipper. This quick meal can be on the table in minutes, so get the recipe and

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Gazpacho With Mozzarella Sandwiches

Gazpacho With Mozzarella Sandwiches

Ingredients

  1. 2 pounds plum tomatoes
  2. 1 1/2 cups tomato juice
  3. 1 tablespoon red-wine vinegar
  4. 3 tablespoons olive oil, plus more for drizzling
  5. Coarse salt and ground pepper
  6. 1/2 baguette, split horizontally
  7. 4 ounces thinly sliced prosciutto
  8. 4 ounces fresh mozzarella, sliced

Directions

  1. 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.
  2. Season gazpacho with salt and pepper, and refrigerate until ready to serve (up to 1 day).
  3. 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.
  4. Garnish soup with diced tomatoes, and drizzle with oil; serve sandwiches alongside.

Serves 4.

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