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GAZPACHO WITH MEDITERRANEAN MUFFINS

Prep
20 Minutes
Serves
4

Ingredients

  • 1 clove garlic, peeled
  • 3 cups peeled and coarsely chopped tomato*
  • 1 green pepper, coarsely chopped (about 1 cup)
  • 1 cup Bloody Mary mix
  • 1/2 BAYS® English Muffin (top preferred)
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon salt
  • 1 tomato, chopped
  • 1 cucumber, peeled and chopped
  • 1 green onion, chopped
  • 1 red or green pepper, chopped
  • 4 BAYS® English Muffins, split and lightly toasted
  • 1 clove garlic, crushed
  • 1-1/2 tablespoons butter
  • 4 tablespoons grated Asiago cheese

Instructions

  • In blender, chop garlic. Add tomato, green pepper and Bloody Mary mix; cover and blend until puréed. Add torn muffin half, olive oil, vinegar and salt; blend to combine. Chill thoroughly. Serve with remaining chopped vegetables to be sprinkled on top.

  • Combine garlic and butter; spread on muffins. Evenly sprinkle muffins with Asiago cheese; broil until cheese is melted and muffins are golden brown (1 to 2 minutes).

  • Topping options: Muffins can be topped with hummus, tapenade (olive spread) or guacamole. Accompany with an antipasto tray.

  • *Use the ripest, most flavorful tomatoes available; choose vine ripened, Roma or cherry tomatoes.
GAZPACHO WITH MEDITERRANEAN MUFFINS