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Grilled Cheese with Jalapeno and Fire-Roasted Gazpacho

Grilled Cheese with Jalapeno and Fire-Roasted Gazpacho


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


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.