Making the perfect 10-Minute Green Gazpacho and Smoky Quesadilla should only take approximately 15 min . It’s considered an Easy level recipe. Below are the ingredients and directions for you to easily follow. The 10-Minute Green Gazpacho and Smoky Quesadilla recipe can feed your family for 4 servings.
There are many different ways to make this 10-Minute Green Gazpacho and Smoky Quesadilla recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Cookware items below that might be necessary for this 10-Minute Green Gazpacho and Smoky Quesadilla recipe.
10-Minute Green Gazpacho and Smoky Quesadilla Popular Ingredients
- 1/2 cup sour cream
- 1 English cucumber roughly chopped (about 8 ounces)
- 1 small clove garlic, grated
- 1 scallion, thinly sliced, white and green parts separated
- 1 scallion, thinly sliced, white and green parts separated
- Fine salt
- 1 medium green tomato, roughly chopped (about 8 ounces)
- 1/3 cup extra-virgin olive oil, plus more for drizzling
- One 15-ounce can cannellini beans, strained and rinsed
- Freshly ground black pepper
- Four 8-inch flour tortillas
- 6 slices smoked gouda cheese (about 6 ounces)
- Sliced pickled jalapenos, for serving
Steps for making 10-Minute Green Gazpacho and Smoky Quesadilla
- Preheat the broiler with a rack set about 4 inches from the heat source.
- Put 1/4 cup of the sour cream, 1/4 cup iced water mixed with ice cubes, the sliced cucumbers, garlic, scallion whites and a large pinch salt in a blender. Blend until mostly smooth, then add the tomatoes. Blend until smooth, then remove the small cap on the lid of the blender and slowly drizzle in 1/4 cup of the oil while the blender is running. Season with additional salt if needed. Place the soup in the freezer while you prepare the quesadillas.
- Place the cannellini beans and a pinch black pepper in a bowl, and roughly mash with the back of a fork. Place 2 of the tortillas on a baking sheet without letting them overlap. Brush one side of the tortillas with some of the remaining olive oil. Flip, so the oiled side is directly on the baking sheet. Divide the mashed cannellini beans between the two tortillas and use a fork or your fingers to spread the mixture evenly on the tortillas, leaving a 1/2-inch border around the edge. Lay 3 pieces of the cheese on top of the beans on each tortilla (it is okay if the cheese overlaps slightly). Top with the remaining 2 tortillas and brush the tops of the tortillas with the remaining oil.
- Place the quesadillas under the broiler and cook until the top tortillas are crisp and lightly golden brown, about 1 minute. Use a spatula to flip the quesadillas and cook until the cheese is completely melted and the tortillas are crisp and lightly golden brown, about 1 additional minute. Cut each into 6 wedges.
- To serve, ladle (or pour directly from the blender carafe) the soup in to 4 chilled bowls and drizzle with additional olive oil and several grindings of freshly ground black pepper and some of the sliced green scallions. Serve 3 pieces of quesadilla on the side of each bowl of soup along with a dollop of the remaining sour cream and some pickled jalapenos.
Popular Categories for this Recipe
- Quesadilla – A quesadilla (/ˌkeɪsəˈdiːjə/; Spanish: (listen); Spanish diminutive of quesada) is a Mexican dish consisting of a tortilla that is filled primarily with cheese, and sometimes meats, spices, and other fillings, and then cooked on a griddle or stove. Traditionally, a corn tortilla is used, but it can also be made with a flour tortilla.A full quesadilla is made with two tortillas that hold a layer of cheese between them. A half is a single tortilla that has been filled with cheese and folded into a half-moon shape.
- Beans and Legumes
- Tomato – Lycopersicon lycopersicum (L.) H. Karst.Lycopersicon esculentum Mill.The tomato is the edible berry of the plant Solanum lycopersicum, commonly known as a tomato plant. The species originated in western South America and Central America. The Nahuatl word tomatl gave rise to the Spanish word tomate, from which the English word tomato derived. Its domestication and use as a cultivated food may have originated with the indigenous peoples of Mexico. The Aztecs used tomatoes in their cooking at the time of the Spanish conquest of the Aztec Empire, and after the Spanish encountered the tomato for the first time after their contact with the Aztecs, they brought the plant to Europe. From there, the tomato was introduced to other parts of the European-colonized world during the 16th century.Tomatoes are a significant source of umami flavor.The tomato is consumed in diverse ways, raw or cooked, in many dishes, sauces, salads, and drinks. While tomatoes are fruits—botanically classified as berries—they are commonly used as a vegetable ingredient or side dish.Numerous varieties of the tomato plant are widely grown in temperate climates across the world, with greenhouses allowing for the production of tomatoes throughout all seasons of the year. Tomato plants typically grow to 1–3 meters (3–10 ft) in height. They are vines that have a weak stem that sprawls and typically needs support. Indeterminate tomato plants are perennials in their native habitat, but are cultivated as annuals. (Determinate, or bush, plants are annuals that stop growing at a certain height and produce a crop all at once.) The size of the tomato varies according to the cultivar, with a range of 1–10 cm (1⁄2–4 in) in width.
You might need the following Cookware
In this section we’ve listed Cookware items that might be helpful to make this 10-Minute Green Gazpacho and Smoky Quesadilla recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
