Rating: 5 stars
2 Ratings
  • 5 star values: 2
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  • 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


Credit: Andy Lyons

Recipe Summary

30 mins
5 cups gazpacho + quesadillas


Ingredient Checklist


Instructions Checklist
  • 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.

  • Serve gazpacho and/or quesadillas with yogurt.

Nutrition Facts

440 calories; fat 22g; cholesterol 36mg; saturated fat 8g; carbohydrates 45g; mono fat 7g; poly fat 1g; insoluble fiber 5g; sugars 12g; protein 15g; vitamin a 2160.9IU; vitamin c 86.4mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.5mg; vitamin b6 0.1mg; folate 14.5mcg; sodium 1288mg; potassium 262mg; calcium 433mg; iron 2mg.