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.
Serving Size:1 1/4 cups gazpacho + 2 quesadillas each
Makes:5 cups gazpacho + quesadillas
Start to Finish:30 mins
Hurried Gazpacho and Handheld Quesadillas
For gazpacho, in a large bowl stir together salsa, tomato juice, cilantro, lime juice, and oil.
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.