Ingredients
The following ingredients have 4 Servings
- 1 28-ounce can fire-roasted tomatoes
- 2 cups V8 or Spicy V8 juice
- 2 rib celery with leafy tops
- 1 small red or white onion
- coarsely chopped
- 2 cloves garlic
- crushed
- 3 tablespoons chipotle peppers plus Adobo sauce or Chipotle Tabasco Sauce
- to taste
- 1/3 seedless cucumber
- coarsely chopped
- 1 small red bell pepper
- seeded and coarsely chopped
- 1 thin slice stale white bread
- torn
- 1 cup ice
- 1 lime
- 1 tablespoon sherry vinegar
- A small handful cilantro or parsley tops
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- Softened butter
- 8 slices sourdough or white bread
- 3/4 pound sliced yellow American cheese
- 3/4 pound sliced yellow cheddar cheese
- 3/4 cup sliced pickled jalapeño peppers
- 1 cup diced and seeded tomatoes
- Smoked sea salt
- such as Maldon or Rachael’s smoked sea salt grinder
Instruction
- Working with half of the ingredients at a time, blend gazpacho in 2 batches in a food processor or blender until fairly smooth
- Combine in one container and chill until ready to serve
- Heat a griddle over medium heat
- Butter bread slices on 1 side then build sandwiches with buttered sides facing out: cheese, sliced jalapeño and chopped tomato, more cheese and bread
- Cook sandwiches until golden and melty, sprinkle with smoked salt and cut on a diagonal
- Serve chilled mugs of soup alongside
- MORE: Spicy Tomato Soup and Garlic Bread Grilled Cheese Sandwiches Sammie Smackdown: Grilled Cheese Edition Grant’s Meltin’ Grilled Cheese
