Roasted Red Pepper Gazpacho with Pepperoni Cheese Toast
12 ounce jar roasted red sweet peppers, drained
14 1/2 ounce can no-salt-added diced tomatoes
cups reduced sodium chicken broth
tablespoons olive oil
tablespoon snipped fresh tarragon
teaspoon celery seed
teaspoon bottled minced garlic
cup light mayonnaise
thin slices pepperoni
1 ounces slices Monterey Jack cheese or Monterey Jack cheese with jalapeno peppers
cup coarsely chopped cucumber
Crushed red pepper and/or olive oil
- 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.
- 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.
- Divide soup among bowls; top with cucumber. Sprinkle with crushed red pepper and olive oil, if desired. Serve with Pepperoni Cheese Toasts.
From the Test Kitchen
If you don't have a large griddle, do sandwiches two at at time in a very large skillet.
Nutrition Facts(Roasted Red Pepper Gazpacho with Pepperoni Cheese Toast)
- Per serving:
- 478 kcal cal.,
- 26 g fat
- (9 g sat. fat,
- 4 g polyunsaturated fat,
- 11 g monounsatured fat),
- 39 mg chol.,
- 1022 mg sodium,
- 44 g carb.,
- 6 g fiber,
- 11 g sugar,
- 18 g pro.
- Percent Daily Values are based on a 2,000 calorie diet