Informations supplémentaires
25 min.
|
554 kcal
|
easy
|
|
Printable version
1. Setup
Chop the garlic. Cut the tomatoes in half and remove the seeds. Then cut into pieces. Peel an cut the cucumber in half, remove the seeds and then cut into pieces. Cut the pepper into pieces. Keep a small portion of the cucumbers and the peppers, dice and keep aside for garnish. Grate the cheese.
2. Make the gazpacho
In a blender or using an arm blender, combine the tomatoes, the cucumbers, the peppers, the garlic, the almonds, 2 tbsp of olive oil and 2 tbsp of wine vinegar. Mix well and season generously with salt and pepper. Keep in the refrigerator until it's time to serve. Children are often interested in seeing a blender in action, take the opportunity to show them the ingredients that go into the sauce, they will be curious to give it a taste.
3. Assemble the grilled cheese
Garnish the slices of bread with the manchego cheese. Close well.
4. Cook the grilled cheese
In a skillet over medium-high heat, add a knob of butter. Grill the sandwich 2-3 minutes on each side.
5. Plate your dish
Serve the gazpacho with the manchego cheese sandwich. Garnish the gazpacho with the diced vegetables and a drizzle of olive oil. Bon appétit!
2unitTomato(es)
1unitEnglish Cucumber(s)
1unitRed Bell Pepper(s)
4unitCountry Style Bread
1unitGarlic Clove(s)
30mlSlivered Almonds
60gManchego Cheese
What you need
Pan, bowl, arm blender.
554 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
57g
19%
fat
29g
45%
cholesterol
30mg
10%
fiber
6g
24%
protein
19g
saturated
8g
40%
sodium
647mg
27%
sugar
14g
trans
0g