10-Minute Green Gazpacho and Smoky Quesadilla

4.60 (21)
⏱ 5 mins 🍽 Serves 4 🌶 mexican 🏷 Cream

This speedy Mexican meal pairs a refreshing, creamy cucumber and green tomato gazpacho with satisfying quesadillas. The quesadillas are filled with mashed cannellini beans and smoked gouda cheese, then grilled until crisp. Served with a dollop of sour cream and pickled jalapenos, it's a complete dish perfect for a fast lunch or light dinner.

10-Minute Green Gazpacho and Smoky Quesadilla

Ingredients

  • 1/2 cup sour cream
  • 1 cucumber roughly chopped (about 8 ounces)
  • 1 small clove garlic, grated
  • 1 spring onion, 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

Method

  1. Turn on your grill and position a rack roughly 4 inches from the heat element.
  2. Combine a quarter cup of the sour cream, a quarter cup of iced water with ice cubes, the chopped cucumber, grated garlic, the white parts of the spring onion and a generous pinch of salt in a blender. Blend this mixture until it is largely smooth, then add the green tomatoes.
  3. Continue blending until completely smooth. With the blender running, remove the small lid cap and slowly pour in a quarter cup of the olive oil. Taste and add more salt if required, then transfer the soup to the freezer while you make the quesadillas.
  4. Take the strained cannellini beans and a pinch of black pepper in a bowl. Use a fork to mash them roughly.
  5. Lay two of the flour tortillas on a baking sheet, ensuring they do not touch. Brush one side of each tortilla with some of the leftover olive oil. Turn them over so the oiled side faces down on the sheet.
  6. Share the mashed bean mixture between the two tortillas, spreading it out evenly with a fork or your fingers and leaving a half-inch border. Place three slices of smoked gouda cheese over the beans on each tortilla. Cover with the remaining two tortillas, then brush their tops with the rest of the oil.
  7. Put the baking sheet under the grill. Cook until the top tortillas are crisp and a light golden brown, for about 1 minute. Flip them with a spatula and grill for about 1 more minute until the cheese has fully melted and the tortillas are crisp and golden. Slice each quesadilla into six wedges.
  8. Pour the chilled gazpacho into four cold bowls. Drizzle with extra olive oil, add a few grinds of black pepper and scatter with the green spring onion slices. Serve three quesadilla wedges beside each bowl, accompanied by a spoonful of the remaining sour cream and some pickled jalapenos.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryCream
Cuisinemexican
AuthorFood Network Kitchens