I’ve been dreaming about gazpacho soup, made from heirloom tomatoes. So I made a big batch from the ones I bought from the farmer’s market the other day. (Couldn’t resist garnishing with microgreens from FM. :)) Thing is…nothing pairs as well as a grilled cheese sandwich with gazpacho soup. But how to make it low carb?
The answer was to use the low carb tortilla and taco shell recipe. I divided the recipe into 4 and made 2 large shells for one night’s dinner for my husband and I. I smeared bacon fat on one side of each, put cheese between the two shells on the ungreased sides and fried one big sandwich on my cast iron pan. The parmesan from the shell began to melt on the pan, so take care and cook a shorter period than you would using real bread.
Viola! Gazpacho and grilled cheese!
2 cloves garlic
1 small red onion
2-3 Kirby cucumbers peeled
1 large bell pepper
2-3 pounds tomatoes, cored
1 serrano or jalapeno pepper
1 teaspoons balsamic vinegar or lemon
3 T olive oil
Microgreens for garnish (optional)
Hot sauce on side
Blend the garlic, hot pepper and onion and half the vegetables in a blender or food processor and hand chop the rest. Chill 6 plus hours.