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Ketogenic Summer Recipe: Gazpacho and Grilled CheeseÂ
You guys should prepare… We will have a lot of fantastic recipes coming to supplement the brand new release of our Ketonia bread mix. Don’t worry about staying in ketosis over the summer, Ketonia has your back! For one of the first recipes using our brand new bread mix, is a riff on Alton Brown’s Gazpacho recipe. When you use Ketonia’s bread mix for the grilled cheese, our Ketogenic Summer Recipe: Gazpacho and Grilled Cheese is the perfect pair for a hot summer day.
Ingredients
Method
For the Soup:
- Fill a 6-quart pot halfway with water and bring to a boil.
- Make an x with a paring knife on the bottom of each tomato. Drop tomatoes into boiling water for 15 seconds, remove and transfer to a bowl of ice water.
- Remove, pat dry, and peel. Seed tomatoes into a sieve, catching juices, discarding seeds.
- Reserve juice
- Place all remaining ingredients (except for basil) in a large bowl and mix.
- Transfer 1 1/2 cups of the mixture to a blender or food processor and puree (or pulse) for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir. Adjust seasonings. Cover and chill for 2 hours or overnight. Serve with a chiffonade of basil and additional mince vegetables.
For the Grilled Cheese
- Place cheese in between bread slices.
- Butter outer sides of bread. Using a small saute pan, grill sandwich till golden brown and melty on both sides. Alternatively, you could use a panini press. Remove from pan, slice to sticks for dipping in soup!
Notes
Notes