healthy holiday recipes mini mex

Healthy Holiday Recipes: Mini Mexican Flatbreads with Gazpacho Shooters

Hi everyone! My name is Katie, and I blog over at Ruffles & Truffles! I’m a girl who loves fashion, food and a great cocktail. I have a passion for living a healthy lifestyle without sacrificing fun in life OR breaking the bank. Today, I am so thrilled to start sharing some recipes and ideas with Flatout Bread for this holiday season!

day 21

These recipes call for: Flatout HungryGirl Foldit Sliders in Classic White

product hungry girl foldit sliders

One thing that comes to mind when I think about the holidays is a lot of decadent eating. Between cookies, mashed potatoes and pumpkin pie, I can really start to feel weighed down. So when I am hosting a holiday party, I like to keep some items light and fresh! Serving these mini Mexican flatbreads with gazpacho shooters is such a great contrast to some of the heavier holiday fare: they’re practically guilt-free…plus you’re eating your veggies!


Mini Mexican Flatbreads



Preheat oven to 400 degrees. Place Flatout HungryGirl Foldit Sliders on a cutting board: separate the sliders, then cut each of them in half to create circular discs. Place cut slider discs on a nonstick baking sheet (or a baking sheet lined with parchment paper). Spoon a small scoop of salsa on each flatbread disc, followed by a sprinkle of queso fresco. Top each flatbread with a slice of fresh tomato.

Bake flatbreads for 10 minutes, or until golden brown. Using a spatula, place flatbreads on a serving platter. Garnish each with 1-3 leaves of cilantro.

Gazpacho Shooters


  • 1 clove garlic, peeled
  • 1/4 cup onion
  • 1/2 cup celery
  • 1/2 cup cucumber
  • 1/2 cup green pepper
  • 1 cup chopped tomatoes
  • 2 tsp chives
  • 3 tbsp red wine vinegar
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp Worcestershire sauce
  • 2 cups tomato juice


In a food processor (or blender), add garlic and onion. Pulse 3-4 times. Add celery, cucumber and green pepper. Pulse to chop vegetables another 5-6 times. Add chopped tomatoes, chives, red wine vinegar, olive oil, salt, pepper, Worcestershire and tomato juice. Pulse soup until you reach the desired consistency. Pour gazpacho into a sealed container and refrigerate at least 4 hours, preferably overnight. Serve with a garnish of fresh chives.


mexican flatbreads gazpacho1

We’d love to hear your fresh perspective!

  • Do you balance heavy and light foods at your holiday parties?

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28 Responses to Healthy Holiday Recipes: Mini Mexican Flatbreads with Gazpacho Shooters

  1. Kira@hernewleaf November 16, 2011 at 1:41 am #

    I never could really get into gazpacho (it’s like soup, but cold?) but that sounds yummy! I will have to try!

  2. Jessica Lynn November 16, 2011 at 5:11 am #

    YUM! Now i just need to find some of those flatbreads. Unfortunately, I don’t think they sell them at the commissary out here. Maybe I can order them online.

  3. Marilyn November 16, 2011 at 7:32 pm #

    Those look absolutely delicious – great presentation – Gotta go look for those flatbreads!

  4. Sherry November 17, 2011 at 9:31 am #

    This looks so good. What a great presentation! I am going to make this tonight. Yum!!

  5. Holly November 17, 2011 at 9:58 am #

    Wow, I will have to look for those in the grocery store. I did not even know they existed. Thanks Katie!

  6. Barb Hosler Olsen November 17, 2011 at 7:18 pm #

    Your Grandma told me to check this out…looks and sound so good!

  7. Brit @ Landlocked Bride November 20, 2011 at 1:28 am #

    These look delish! And, easy – I have some of these ingredients already in my fridge, which makes me happy!


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