1 tbsp seeded and finely chopped serrano chile pepper
1/2 cup canned black beans, drained and rinsed
1/3 avocado, peeled, pitted and chopped
1 tsp garlic powder
Olive oil cooking spray
8 slices whole-grain bread
4 oz sliced mozzarella
4 slices tomato
In a blender, place corn, yogurt, lime juice, cilantro, chives and serrano; blend on high for 2 minutes or until thick and liquefied. Chill in refrigerator until ready to serve.
In a small food processor, place black beans, avocado and garlic powder; process until smooth and creamy, about 1 minute.
Mist a panini press or large skillet with cooking spray; heat to medium-high. Assemble sandwiches by spreading 1 tbsp avocado spread on 1 side of each slice bread. Top 4 slices with 1 oz mozzarella and 1 slice tomato; top with remaining 4 slices, avocado spread side down. Cook sandwiches in panini press until bread is toasted and cheese melts. (TIP: If using a skillet, toast sandwiches for 3 to 4 minutes per side and weight down with a can of beans or heavy plate.) Serve panini with cold gazpacho or, if desired, heat gazpacho over medium and serve warm.
Omega Superstar: The thick, creamy texture is not the only reason this chowder satisfies: It provides 27 grams, or 55%, of your daily value of protein. Although shrimp and scallops aren’t often touted as sources of heart-healthy omega-3 fats, they pack over 4 grams into each serving. You’ll also meet 73% of your daily value of vitamin A, which is important for healthy vision and fending off viral infections.