Serve up a soup-and-sandwich combo, summer style: no-cook gazpacho and sandwiches with prosciutto and mozzarella.
1. Dice 2 tomatoes, and set aside for garnish; core and quarter remaining tomatoes. In two batches, puree quartered tomatoes with tomato juice, vinegar, and 1 tablespoon oil in a blender until very smooth, about 3 minutes; transfer to a large bowl. Season gazpacho with salt and pepper, and refrigerate until ready to serve (up to 1 day).
2. Drizzle cut sides of bread with remaining 2 tablespoons oil. Layer prosciutto and mozzarella on bottom half of bread; season with salt and pepper. Close sandwich, and cut into quarters. Garnish soup with diced tomatoes, and drizzle with oil; serve sandwiches alongside.
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Serving Size: 1 Serving (427g) | ||
Recipe Makes: 4 | ||
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Calories: 483 | ||
Calories from Fat: 277 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.7g | 41 % | |
Saturated Fat 9.4g | 47 % | |
Monounsaturated Fat 15.6g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 35.2mg | 11 % | |
Sodium 678.4mg | 23 % | |
Potassium 867mg | 23 % | |
Total Carbohydrate 37.5g | 11 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 33.4g | ||
Protein 16.5g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 483
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