Grilled Cheese with Jalapeno and Fire-Roasted Gazpacho
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Grilled Cheese with Jalapeno and Fire-Roasted Gazpacho

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

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

Preparation

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.

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...