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Tomato Gazpacho Shooters
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Description
Gazpacho is such a great dish for many seasons. It works well in summer when you don’t want to turn on the oven, and can also be enjoyed during the winter holiday season as a great appetizer! I love serving this gazpacho in shooters as an appetizer at parties. It’s fresh and light, and can be prepared in advance!
Ingredients
- 1 clove Garlic, Peeled
- ¼ cups Onion
- ½ cups Celery
- ½ cups Cucumber
- ½ cups Green Pepper
- 1 cup Chopped Tomatoes
- 2 teaspoons Chives
- 3 Tablespoons Red Wine Vinegar
- 2 Tablespoons Olive Oil
- 1 teaspoon Salt
- ¼ teaspoons Pepper
- ½ teaspoons Worcestershire Sauce
- 2 cups Tomato Juice
Preparation
1. In a food processor (or blender), add garlic and onion. Pulse 3-4 times.
2. Add celery, cucumber and green pepper. Pulse to chop vegetables another 5-6 times.
3. Add chopped tomatoes, chives, red wine vinegar, olive oil, salt, pepper, Worcestershire and tomato juice. Pulse soup until you reach the desired consistency.
4. Pour gazpacho into a sealed container and refrigerate at least 4 hours, preferably overnight. Serve in shot glasses or small bowls with a garnish of fresh chives.
Note: You can also enjoy this gazpacho as a main dish, not just in shooter form!
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