Grilled Tomato Gazpacho with Grilled Cheese Kebabs

Gooey cheese, toasted bread, chilled gazpacho. There are so many flavors going on here – but the preparation couldn’t be easier.  And whether you dunk the kebabs in the soup (or not) is irrelevant. This is one amazing combination. The cheese melts just enough to cling to the grilled bread and the tomatoes pick up just enough grill flavor to scent the soup with a subtle smokiness. This takes the classic soup-and-sandwich concept to a whole new level.

I'm not joking, this is like the ultimate tomato soup and grilled cheese. Gourmet baby. But I mean gourmet in the flavor sense, not the labor-intensive sense.

One the tomatoes are grilled, it's basically a dump-and-stir soup where all the chopped ingredients are combined in one bowl. Half of those ingredients are pureed in a blender to create a silky smooth AND slightly chunky gazpacho. That's the way I LOVE it. If you want a totally smooth soup, puree the whole thing!

About the tomatoes: I used firm Roma tomatoes because I think there's less waste when you remove the seeds and watery pulp. More tomato bang for your buck. That said, you can use any tomato you want - beefsteak, vine-ripened, etc. They all work. Just choose firm tomatoes so they hold themselves together on the grill.

Grilled Tomato Gazpacho with Grilled Cheese Kebabs 
If desired, you can use a grill basket or fine grill grate for grilling the tomatoes. I chose to put the tomatoes directly on the grill for maximum flavor.

Note: When using wooden skewers, soak them in water for 20 to 30 minutes before using – this prevents them from scorching.

For the gazpacho:
Olive oil
1 1/2 pounds firm Roma tomatoes, halved lengthwise
1 green bell pepper, seeded and chopped
1 cup diced cucumber (preferably seedless cucumber)
2 tablespoons chopped fresh basil
2 tablespoons chopped scallions
1-2 cloves garlic, minced
1 teaspoon sherry vinegar
1 teaspoon Worcestershire sauce
Salt and freshly ground black pepper
For the kebabs:
1 baguette, Italian, French or sourdough, cut into 3-inch pieces
8 ounces Swiss cheese, cut into 2-inch pieces
Olive oil

To make the gazpacho, preheat an outdoor grill or stovetop grill pan to medium-high.
Remove watery pulp and seeds from tomatoes (use a small spoon or your fingers). Brush the cut side of the tomatoes with olive oil. Brush the grill grate or grill pan with olive oil. Place the tomatoes, cut side down, on the hot grill. Cook until the tomatoes soften and have nice grill marks, about 3 to 4 minutes. Remove the tomatoes from the grill (keep the grill hot for the kebabs) and, when cool enough to handle, chop them into small pieces. Transfer the tomatoes to a large bowl and add the bell pepper, cucumber, basil, scallions, vinegar, Worcestershire sauce, and garlic powder. Mix well. Transfer half of the mixture to a blender and puree until smooth. Return the puree to the bowl with the chopped vegetables and mix well. Season to taste with salt and pepper. Refrigerate until ready to serve.
To make the kebabs, keep the outdoor grill or stovetop grill pan on medium-high heat.
Skewer alternating pieces of bread and Swiss cheese on metal or wooden skewers – starting and ending with bread cubes – making sure the bread touches the cheese on both sides all the way down the skewer. Brush the bread and cheese with olive oil. Brush the grill grate or grill pan with olive oil. Place the skewers on the hot grill and grill for 2 to 3 minutes, until the bread is toasted and the cheese starts to melt, turning once.
Serve the kebabs with the gazpacho.

Serves 4