Pepper Gazpacho and Multigrain Havarti & Swiss Grilled Cheese

Pepper Gazpacho and Multigrain Havarti & Swiss Grilled Cheese

image: Jennifer Davick

Try a summery twist on tomato soup with Pepper Gazpacho. Serve chilled with a side of Havarti-and-Swiss grilled cheese sandwiches on H&F Bread Co. Multigrain.


Makes 8 3/4 cups
Total time: 15 Minutes


1 (46-oz.) bottle vegetable juice
1 (12-oz.) jar roasted red bell peppers, drained
1 cup loosely packed fresh parsley leaves
1/2 cup chopped fresh basil leaves
1 cup chopped cucumber
1/2 cup banana pepper rings
2 garlic cloves
3 tablespoons lemon juice
2 tablespoons extra virgin olive oil
Toppings: sliced cucumber, fresh basil leaves


Process half of vegetable juice and next 7 ingredients in a blender until smooth. Transfer to a large bowl. Stir in remaining vegetable juice and olive oil. Serve immediately with toppings, or cover and chill until ready to serve.

Grilled Cheese

Brush softened butter on 1 side of H&F Bread Co. whole grain bread slices. Place 6 bread slices, buttered sides down, on a griddle. Top each with 1 Havarti cheese slice, 1 Swiss cheese slice, and remaining bread slices, buttered sides up. Cook over medium heat 1 to 2 minutes on each side or until golden and cheese is melted.


Source: Southern Living

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