Gazpacho Shooters

1. Preheat oven to 350 degrees F.

2. Rub garlic halves over both sides of each bread slice (one clove half per slice of bread). Discard garlic. Cut bread slices into cubes with kitchen shears and slide onto individual toothpicks.

3. Bake bread cubes in oven on a cookie sheet for 5-10 minutes, or until they just begin to brown and are crunchy. Remove from heat and allow to cool completely. Store in an airtight container at room temperature until ready to use.

4. In a blender or food processor, combine tomato, cucumber, onion, jalapeno, celery, vinegar, olive oil, sherry and minced garlic (remaining 2 cloves). Sprinkle salt and pepper to taste, with a heavier hand on the pepper. Blend until smooth. Refrigerate for at least two hours, and keep cold until ready to serve.

5. To serve, portion gazpacho into shot/shooter glasses. Cut basil leaves lengthwise up the “center seam”, then cut halves into strips about 1/2 inch wide. Slice a piece of basil on toothpicks on either side of crouton, then rest crouton toothpicks across the mouth of the shooter glasses, with about 1/2 inch between the top of the soup and bottom of the crouton (prevents sogginess). Serve immediately.