Gazpacho Soup with Kesong Puti Sandwiches Recipe

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.