This cool summer meal comes together very quickly thanks to clever shortcuts. We add ice water to the soup just before blending, eliminating chilling time, and broil the quesadillas on a baking sheet so they can be cooked simultaneously. They crisp up in just a couple of minutes!
Recipe courtesy of Food Network Kitchen
10-Minute Green Gazpacho and Smoky Quesadilla
Total:
15 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
15 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

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.

More from:

Quick-Fix Meals

IDEAS YOU'LL LOVE

Corn Cakes with Crab and Smoky Avocado Yogurt

Recipe courtesy of Bobby Flay

Roasted Green Beans

Recipe courtesy of Ree Drummond

Green Salad with Mustard Vinaigrette

Recipe courtesy of Ina Garten

Spring Green Risotto With Artichokes

Recipe courtesy of Ina Garten

Spring Green Risotto

Recipe courtesy of Ina Garten

Big Leafy Green Salad with Goat Cheese Tarts

Recipe courtesy of Nancy Fuller

Southern Collard Greens

Recipe courtesy of Guy Fieri

Chocolate Lava Cakes

Recipe courtesy of Ree Drummond

Spaghetti-Style Green Beans

Recipe courtesy of Katie Lee

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Get Cooking