Recipes and Cooking Roasted Red Pepper Gazpacho with Pepperoni Cheese Toast 4.5 (4) 1 Reviews Before serving, give the gazpacho a drizzle of olive oil and sprinkle of crushed red pepper for a little heat. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 1, 2013 Print Share Share Tweet Pin Email Photo: Andy Lyons Total Time: 30 mins Servings: 4 Yield: 6 cups soup Jump to Nutrition Facts Ingredients 1 12 ounce jar roasted red sweet peppers, drained 2 14.5 ounce can no-salt-added diced tomatoes 1 ½ cup reduced sodium chicken broth 2 tablespoon olive oil 1 tablespoon snipped fresh tarragon 1 teaspoon celery seed 1 teaspoon bottled minced garlic ½ teaspoon sugar 8 slices bread ¼ cup light mayonnaise 24 thin slices pepperoni 4 1 ounce slices Monterey Jack cheese or Monterey Jack cheese with jalapeño peppers ½ cup coarsely chopped cucumber Crushed red pepper and/or olive oil Directions 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. *Tip: If you don't have a large griddle, do sandwiches two at at time in a very large skillet. Print Nutrition Facts (per serving) 478 Calories 26g Fat 44g Carbs 18g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 478 % Daily Value * Total Fat 26g 33% Saturated Fat 9g 45% Cholesterol 39mg 13% Sodium 1022mg 44% Total Carbohydrate 44g 16% Total Sugars 11g Protein 18g Vitamin C 131.5mg 658% Calcium 414mg 32% Iron 4.1mg 23% Potassium 320mg 7% Folate, total 74.3mcg Vitamin B-12 0.5mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.