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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


Serves: 4 servings


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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