Ingredients
For the gazpacho:
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
For the grilled cheese:
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
Directions
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.