Roasted Red Pepper Gazpacho with Pepperoni Cheese Toasts

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  • Makes: 4 servings
  • Serving Size: 1 1/2 cups soup and 1 sandwich
  • Makes: 6 cups soup
  • Start to Finish: 30 mins

Roasted Red Pepper Gazpacho with Pepperoni Cheese Toasts

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Directions

  1. 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.
  2. 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.
  3. 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

*Tip:

If you don't have a large griddle, do sandwiches two at at time in a very large skillet.

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Nutrition Facts (Roasted Red Pepper Gazpacho with Pepperoni Cheese Toasts)

  • Per serving:
  • 478 kcal ,
  • 26 g fat
  • (9 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 11 g monounsaturated fat ),
  • 39 mg chol. ,
  • 1022 mg sodium ,
  • 44 g carb. ,
  • 6 g fiber ,
  • 11 g sugar ,
  • 18 g pro.
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