Grilled Cheese with Jalapeno and Fire-Roasted Gazpacho – Rachael Ray

Ingredients

• 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