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Gazpacho with Mexican Cheese Toasts

1 clove garlic, peeled
1 small onion, peeled and coarsely chopped
4 ripe large tomatoes, coarsely chopped
2 red bell peppers, coarsely chopped
1 green bell pepper, coarsely chopped
1 small cucumber, peeled and coarsely chopped
1/2 cup olive oil
1/2 cup tomato juice or spicy vegetable juice
1-1/2 cups cubed day-old bread
1 tablespoon red wine vinegar
1 teaspoon hot sauce
1 teaspoon salt
3 tablespons butter
12 slices challah (egg bread) or firm white bread
2 cups (8 oz.) Sargento® Artisan Blends® Shredded Authentic Mexican Cheese, divided

Process garlic in food processor until minced. Add onion, tomatoes, bell peppers and cucumber; process until finely chopped. Add oil and tomato juice; process 15 seconds. Add bread, vinegar, hot sauce and salt; process until thickened and well combined. Transfer to large covered bowl; refrigerate at least 2 hours or up to 24 hours before serving.
Spread butter over one side of each slice of bread. Heat a large skillet over medium heat. Place 3 slices bread, buttered sides down, in skillet. Spoon 1/4 cup cheese over each; top with 3 slices bread, buttered sides up. Cook 3 to 4 minutes until golden brown. Turn; cook 2 minutes more. Sprinkle 1/4 cup cheeses over 3 sandwiches; cover. Cook 2 to 3 minutes more or until cheese is melted. Transfer sandwiches to cutting board; cut each into 4 strips. Repeat with remaining bread and cheese.