A light lunch affair
Friday, June 18th, 2010I have a couple great recipes if you’re planning a nice light lunch gathering. During the summer months it’s always nice to go with a menu that is light and refreshing. It’s an added bonus when you don’t have to heat up your kitchen by turning on the stove. Gazpacho is a tomato based soup that originated from Spain; it is also known as “cold soup.” Pair this delicious, light soup with pesto grilled cheese sandwiches and you have an easy, quick, and refreshing lunch fit for all.
Gazpacho
Ingredients:
- 1/3 c. chopped red onion
- 2 tbsb. Capers
- 2 c. chopped tomatoes
- ½ c. chopped cucumber
- ½ c. chopped celery
- ½ c. chopped bell pepper
- 11 oz. V-8 juice
- ¼ c. chopped parsley, fresh
- 2 tbsp. red wine or sherry vinager
- 1 tbsp Worchershire sauce
- ½ tsp. salt
- ½ tsp. Tabasco
Directions:
- Mince onion and capers in food processor
- Add remaining vegetables
- Pulse with food processor to chop vegetables for a chunky texture
*Side note, you may add 2 c. ice cubes to chill quicker
Pesto Grilled Cheese Sandwiches
Ingredients:
- 8 slices ciabatta bread halved
- 2 tbsp. olive oil
- 8 tsp pesto* (below)
- 8 slices fresh mozzarella
- 1/3 c. chopped green olives
Directions:
- Brush olive oil on outside (uncut) side of ciabatta bread
- Spread pesto on each inside piece
- Top 1 side with mozzarella and green olives
- Place other slice of bread on top
- Place on grill with parchment paper on top of sandwich
- Grill weighted down for two minutes (brick works great)
- Flip sandwich over and grill weighted down for two additional minutes
*Pesto
Ingredients:
- 2 1/2 c. lightly packed fresh basil leaves
- 1 c. freshly grated Romano cheese
- 1/3 c. olive oil
- 1/4 c. pine nuts
- Salt and freshly ground pepper to taste
Directions:
- In a blender or food processor, combine the basil, Romano chesse, and olive oil. Whirl to form a paste.
- Stir in pine nuts; season to taste with salt and pepper.
A nice way to finish this meal is with fresh berries in season. Enjoy!