Chilean Grilled Cheese Gazpacho
Ingredients
Sandwich Melt:
- 12 slices Applewood smoked bacon, cooked crisp and chopped
- 1/2 stick butter, unsalted, soft
- 8 slices sourdough bread
- 3/4 pound Brie, sliced
- 1/2 pound Chilean grapes, cut in half
- 1 ounce arugula
- To taste, salt and freshly ground pepper
Chilean Fruit Medley Gazpacho:
- 5 Chilean kiwifruit, peeled
- 1 teaspoon lemon juice
- 1/2 cup cantaloupe, peeled and chopped
- 1/2 cup Chilean Mandarin orange segments, seeded
- 1/2 cup juice from Chilean Mandarin Oranges
- 1 pound strawberries
- 2 tablespoons Agave Nectar
- 1 1/4cups water
Directions
Sandwich Melt:
Spread butter on one sides of each of the sliced bread. Layer the un-buttered sides of 4 of the bread slices with equal amounts of Brie, chopped bacon, grapes and arugula. Top with remaining bread slices, buttered sides up. Cook sandwiches on a griddle until Brie has melted and the bread is golden brown on each side. Slice in half and serve with the Chilean Fruit Medley Gazpacho.
Chilean Fruit Medley Gazpacho:
Using a blender, combine kiwifruit and lemon juice and puree until chunky. Transfer to a container and set aside. Rinse the blender and combine the cantaloupe, orange segments and orange juice and puree until smooth. Transfer to a container and set aside. Rinse the blender and combine the strawberries, Agave Nectar and water and puree until smooth. Transfer to a container and set aside. Layer the pureed fruit mixture in clear glass or bowl. Start with the kiwi chunks and then the Mandarin Cantaloupe puree and top strawberry puree.
