White Cheddar Grilled Cheese Sandwich and Pepper Gazpacho - Alternative to Tomato Soup - Great hot or cold.

11:52 AM

How about a classic meal - with a twist?

Some nights it's nice to just make a grilled cheese sandwich with a bowl of tomato soup.  The following recipes just give the old standby a new spin.

I have a couple of grilled cheese sandwiches I make, but for now here is my very basic grilled cheese.  I like to buy my bread from the bakery area - rye is always a good choice.   Go super light on the butter.  Too much butter and your bread will just be soggy.  Lastly, I like to use Vermont White Cheddar.  The Hoffman brand would be my first choice.  When grilling just be patient and let the bread brown really well.  After the sandwich is grilled try to stand the sandwich on it's side on the plate or put it on a cooling rack so it will stay crisp.

Now here is the recipe for the Pepper Gazpacho.  
1 - 46 oz. bottle vegetable juice
1 - 12 oz. jar roasted red bell peppers, drained
1 cup loosely packed fresh parsley leaves
1/2 cup chopped fresh basil leaves
1 cup chopped cucumber
1/2 cup banana pepper rings
2 garlic cloves
3 Tbsp. lemon juice
2 Tbsp. olive oil

Process half of the vegetable juice and next 7 ingredients in a blender until smooth.  Transfer to a large bowl.  Stir in remaining vegetable juice and olive oil.  Serve immediately with toppings like sliced cucumbers and basil leaves, or cover and chill until ready to serve - and really heat it up if you'd like it warm.  It works either way!

Pepper Gazpacho recipe is from the Southern Living August 2011 magazine.  Lots of really good recipes in this issue.

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