vGARDEN GAZPACHO

By Shaylie

But don't forget about gazpacho, Spain's famed cold soup. With produce coming at us from all angles now, this "liquid salad" is ideal this time of year. Buzzed in a processor, it literally comes together in minutes; chill it down with ice cubes while you make the sandwiches. I strongly suggest making the Basil-Almond Pesto for the grilled cheese— it's outstanding. Toss any leftover pesto with hot pasta, potatoes, or add to an omelet.

Ingredients

• 1/3 cup red onion, chopped
• 2 T. capers
• 2 cups tomatoes, chopped
• 1/2 cup cucumber, chopped
• 1/2 cup celery, chopped
• 1/2 cup red bell pepper, chopped
• 2 cans V-8 juice (5.5 oz. each) 1/4 cup chopped fresh parsley
• 2 T. red wine or sherry vinegar
• 1 T. Worcestershire sauce
• 1/2 t. paprika
• 1/2 t. kosher salt
• 1/2 t. Tabasco
• 2 cups ice cubes

Preparation

Step 1

Mince onion and capers in food processor for the soup.
Add tomatoes, cucumber, celery, and bell pepper, pulse to mince, then transfer to a bowl.
Stir in V-8, parsley, vinegar, Worcestershire, paprika, salt, and Tabasco. Add ice cubes and let stand until ready to serve. Preheat grill to medium-high. Brush uncut side of each ciabatta slice with oil for the sandwiches. Spread 1 t. pesto on cut sides of each bread slice, then top with mozzarella and olives; arrange second slice of bread on top. Grill sandwiches, weighted down with a baking sheet and bricks, until toasted on one side, 2 minutes.