GAZPACHO WITH MEDITERRANEAN MUFFINS

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.