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Gazpacho Shooters with Mini Grilled Cheese Sandwiches

Gazpacho Shooters with Mini Grilled Cheese Sandwiches

Tomato soup and grilled cheese sandwiches were made for each other. Try this twist with cool, refreshing gazpacho.

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20 min
Prep Time
03 hrs 40 min
Total Time



2 cups Bloody Mary mix

1 small (1/2 cup) cucumber, peeled, chopped

1 small (1/2 cup) green bell pepper, chopped

1 small (1/2 cup) tomato, chopped

2 tablespoons chopped onion

1 tablespoon sugar

1 tablespoon Worcestershire sauce

1/4 teaspoon garlic powder

Grilled Cheese

24 slices cocktail bread

6 (3/4-ounce) slices Land O Lakes® Italian Blend, cut into quarters

1/4 cup Land O Lakes® Butter, softened

How to make

  1. STEP 1

    Combine all soup ingredients in bowl; mix well. Pour half of mixture into 5-cup blender container. Cover; blend until smooth. Return to mixture in bowl. Cover; refrigerate 3-4 hours to blend flavors.

  2. STEP 2

    Heat electric griddle or skillet to medium heat.

  3. STEP 3

    Place 2 quarters cheese between 2 slices bread for each sandwich. Spread outside of each sandwich with butter. Place sandwiches onto griddle. Cook, turning once, 3-5 minutes or until golden brown. Cut each sandwich diagonally in half.

  4. STEP 4

    Pour gazpacho into shot glasses. Serve with grilled cheese sandwich halves.

Tip #1

- Grilled cheese sandwiches can be made ahead of time and kept on cooling rack at room temperature for up to 2 hours.

Tip #2

- This recipe can also be served as a main dish. It makes 4 servings.

Nutrition (1 serving)

270 Calories
8 Fat (g)
20 Cholesterol (mg)
600 Sodium (mg)
41 Carbohydrates (g)
2 Dietary Fiber
10 Protein (g)
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