Gazpacho Soup with Kesong Puti Sandwiches Recipe

Serve this tangy gazpacho with grilled kesong puti sandwiches!

Gazpacho soup is an easy, no-cook soup that you can whip up in a blender. Serve this tangy tomato soup with grilled kesong puti sandwiches! Top the soup with grilled corn, too. 

Gazpacho Soup with Kesong Puti Sandwiches Recipe

Roselle Miranda
Serve this tangy gazpacho with grilled kesong puti sandwiches!
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 30 minutes
Course Main Dishes
Cuisine Others
Servings 4


Gazpacho Soup with Kesong Puti Sandwiches Ingredients

  • 14 Small tomatoes ripe, halved, seeds removed
  • 3 cloves Garlic peeled
  • 1 Small red onion peeled, quartered
  • 1 medium Cucumber seeds removed, chopped
  • 1 medium green pepper seeds removed, chopped
  • 1/3 Cup extra virgin olive oil more to serve
  • 1/4 Cup cilantro leaves (wansoy) more to serve
  • 2 tablespoons coconut vinegar or to taste
  • 1 ear corn husks removed
  • Salt to taste
  • ground black pepper to taste
  • 8 tablespoons Butter softened
  • 8 slices bread
  • 1 block kesong puti cut into 16 slices
  • 1/2 Cup edam cheese or queso de bola grated
  • 4 slices Cheese for sandwiches


  • In the jar of a blender, add ¼ of the tomatoes, garlic, onion, and half the cucumber and peppers. Close lid, and pulse until mixture is liquefied. Turn speed to Medium-low, and in batches, add the remaining vegetables. While blending, drizzle in olive oil until mixture turns creamy. Season to taste with vinegar, salt, and ground black pepper. Transfer to a container, and chill until ready to serve.
  • Meanwhile, break corn in half. On a cutting board, slice kernels from the corn ear. Transfer kernels to a non-stick pan over medium heat. Stir to distribute kernels in an even layer. Cook without stirring until slightly charred. Stir, and char again. Remove from heat; cool until ready to serve.
  • To make sandwiches, heat a nonstick frying pan over medium heat. Spread butter onto cut sides of bread slices. Brown two slices. Flip. On one slice, place 2 kesong puti slices, edam cheese, then finally, sliced cheese. Once browned, cover with cheeseless slice. Press down with a spatula to encourage melting. Remove from the pan. Repeat with remaining bread. To serve, ladle soups into bowls, top with corn, and serve with grilled cheese. Recipe originally published in the July 2016 issue of Good Housekeeping.
Keyword gazpacho, kesong puti recipe
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