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Gazpacho Shooters with Mini Grilled Cheese Sandwiches
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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.

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