Makes 6 servings
Making a batch of gazpacho can seem a bit, well, fussy. But you can enjoy the bold flavors of a classic gazpacho in this hearty sandwich.
- 1 medium cucumber, seeded and chopped
- 1 cup cooked or canned black beans, rinsed and drained
- 1/4 cup snipped fresh cilantro
- 1 tablespoon olive oil
- 2 tablespoons cider vinegar
- 1 clove garlic, minced
- 1 pickled jalapeno pepper, finely chopped
- 1/2 to 1 teaspoon chili powder
- 3 large tomatoes, halved
- 1 large sweet onion (such as Vidalia), sliced 1/2-inch thick
- 1 loaf French bread
- 1 cup low-fat shredded cheddar cheese
Combine cucumber, beans, cilantro, oil, vinegar, garlic, jalapeno, and chili powder in a medium bowl. Add salt and pepper to taste and set aside. Lay tomato and onion slices on a lightly greased rack and grill over medium heat for 12-15 minutes, until lightly charred. You’ll want to turn the onion slices once about halfway through. Let the veggies cool slightly after you take them off the grill, then chop coarsely. Add the chopped grilled vegetables to the cucumber and bean mixture then toss to combine.
Meanwhile, cut the French bread in half – lengthwise – and hollow out the halves a bit. Grill or toast the bread pieces, cut sides down, about 1 minute or until lightly browned. Spoon the veggies and bean mixture into the hollowed bread halves, sprinkle with cheddar cheese and grill (or broil) for 1-2 minutes until the cheese is melted.