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Cheddar twists with tomato gaspacho

• 4-8 cheddar twists (depending on your appetite)

• 1 796 mL can of diced tomatoes with no added salt

• 500 mL of tomato juice

• 1 english cucumber, peeled and roughly diced

• 1 green bell pepper, seeded and cut into pieces

• 1 cup (250mL) croutons or diced stale bread

• 1 French shallot, cut into pieces

• 1 garlic clove, cut into pieces

• 1 tbsp (15mL) white wine vinegar

• 1 tbsp (15mL) extra virgin olive oil

• Salt and pepper, to taste

• 2 tbsp (30mL) fresh basil, chopped

1. Preheat the oven to 350F.

2. Bake the twists in the middle of the oven for 25 minutes, or until golden brown.

3. Place all the ingredients except the basil in the blender and mix until well combined.

4. Add the basil and mix with a spoon.

5. Serve the gazpacho in bowls or mugs and enjoy with the cheddar twists.

6. Bon appétit!

• 4-8 cheddar twists (depending on your appetite)

• 1 796 mL can of diced tomatoes with no added salt

• 500 mL of tomato juice

• 1 english cucumber, peeled and roughly diced

• 1 green bell pepper, seeded and cut into pieces

• 1 cup (250mL) croutons or diced stale bread

• 1 French shallot, cut into pieces

• 1 garlic clove, cut into pieces

• 1 tbsp (15mL) white wine vinegar

• 1 tbsp (15mL) extra virgin olive oil

• Salt and pepper, to taste

• 2 tbsp (30mL) fresh basil, chopped

1. Preheat the oven to 350F.

2. Bake the twists in the middle of the oven for 25 minutes, or until golden brown.

3. Place all the ingredients except the basil in the blender and mix until well combined.

4. Add the basil and mix with a spoon.

5. Serve the gazpacho in bowls or mugs and enjoy with the cheddar twists.

6. Bon appétit!

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