Tomato Gazpacho Shooters

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 Instructions

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!