Gazpacho Shooters with Mini Grilled Cheese Sandwiches

Gazpacho Shooters with Mini Grilled Cheese Sandwiches
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Tomato soup and grilled cheese sandwiches were made for each other. Try this twist with cool, refreshing gazpacho.
20 min
Prep Time
3:40
Total Time
12 servings

Ingredients

Soup

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® 4 Cheese Italian Blend, cut into quarters
1/4 cup
Land O Lakes® Butter, softened

Directions

  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. Heat electric griddle or skillet to medium heat.
  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. Pour gazpacho into shot glasses. Serve with grilled cheese sandwich halves.

Recipe Tips

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

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

Nutrition Facts (1 serving)

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

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