Greeny Green Gazpacho Shots

Mix together the lime juice, vinegar, oil, cilantro leaves, and cumin in a small bowl with a wooden spoon. Set aside.

Place the zucchini, tomatillos, bell pepper, cucumber, onion, shallot, jalapenos and yellow tomatoes in batches in the bowl of a food processor fitted with the steel blade. Process, adding the juice mixture a little bit at a time, to prevent the blade from being clogged with the vegetables.

The soup should have a crunchy texture but without any fully visible pieces of veggies. Pour the soup into a large bowl as each batch is processed. When all the vegetables have been processed, add just enough vegetable broth to give the gazpacho a smoother consistency.

Season the soup with the your pepper sauce and salt to taste. Refrigerate in a large jug container for 2 to 3 hours before serving.

Fill shot glasses three-quarters full with the gazpacho. Top each glass with whatever garnish topping you like or you could be crazy and have the gazpacho plain.

Garnish Toppings:
fresh cilantro, washed and trimmed
crispy crumbled bacon
mangos, cubed
avocado slices
zucchini slices
garlic croutons