Summer Gazpacho
Pesto Grilled Cheese
Ingredients
- 3 large organic tomatoes, halved
- 1 sweet onion, halved
- 1 organic cucumber, cut into chunks
- 1 organic bell pepper (any color), cut into chunks
- 3 Tbsp red wine vinegar
- 2 cups low-sodium tomato juice
- ¼ cup chopped fresh parsley
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Pulse tomatoes, onion, cucumber, and bell pepper, in batches, in a food processor until barely chunky; transfer to a bowl.
- Stir in vinegar, tomato juice, parsley, salt, and pepper. Chill until ready to serve.
Side Dish Ingredients
- 6 Tbsp pesto
- 12 slices whole-grain country-style bakery bread
- 1¼ cups shredded sharp Cheddar cheese
- 3 Tbsp olive oil
Side Dish Instructions
- Spread pesto on one side of 6 bread slices; top with cheese and remaining bread slices. Brush outsides of bread with oil.
- Cook sandwiches, in 2 batches, in a large nonstick skillet over medium heat 2 to 3 minutes per side until golden and cheese melts.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
64
|
391
|
455
|
| Fat (g) | 1 | 22 | 23 |
| Sat. Fat (g) | 0 | 7 | 7 |
| Protein (g) | 3 | 17 | 20 |
| Carb (g) | 14 | 36 | 50 |
| Fiber (g) | 3 | 4 | 7 |
| Sodium (mg) | 118 | 678 | 796 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
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