• 2 Ratings

Our shortcut gazpacho starts with fresh salsa at its base for big flavor without all the chopping and seeding normally expected in a gazpacho recipe. Black bean and olive quesadillas make a perfect dunker.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For gazpacho, in a large bowl stir together salsa, tomato juice, cilantro, lime juice, and oil.

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  • For quesadillas, lightly coat both sides of tortillas with cooking spray. Heat a 12-inch skillet over medium heat. Add three of the tortillas; sprinkle half of each tortilla with 2 Tbsp. cheese, 1 Tbsp. beans, and 1 Tbsp. olives. Fold in half; press lightly. Cook 2 minutes; turn and cook 2 to 3 minutes more or until cheese is melted and tortillas are light brown. Remove from skillet. Repeat with remaining tortillas, cheese, beans, and olives.

  • Serve gazpacho and/or quesadillas with yogurt.

Nutrition Facts

440 calories; 22 g total fat; 8 g saturated fat; 1 g polyunsaturated fat; 7 g monounsaturated fat; 36 mg cholesterol; 1288 mg sodium. 262 mg potassium; 45 g carbohydrates; 5 g fiber; 12 g sugar; 15 g protein; 0 g trans fatty acid; 2161 IU vitamin a; 86 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 15 mcg folate; 0 mcg vitamin b12; 433 mg calcium; 2 mg iron;

Reviews

2 Ratings
  • 5 star values: 2
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