Gazpacho Shots

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#100175

serves/makes:

ready in:
2-5 hrs

1 review

ingredients

2 1/2 pounds vine-ripened tomatoes, or other very ripe tomatoes, quartered (divided use)
2 cloves garlic, coarsely chopped
1 medium red bell pepper, coarsely chopped, plus more for optional garnish, very finely chopped
1 (2-inch size) bread cube cut from firm-textured baguette, crust removed
2 tablespoons sherry vinegar
2 teaspoons kosher or sea salt
1/2 teaspoon cumin
1 teaspoon sugar
1/2 cup mild extra-virgin olive oil

Finger Croutons
1 loaf good quality, country-style bread
olive oil
sea salt

directions

In a food processor, place half of the tomatoes, the garlic, bell pepper, bread, vinegar, salt, cumin and sugar. Blend until no large pieces remain. With the motor running, add the remaining tomatoes, and when well processed, gradually add the oil. Beat until as smooth as possible. Chill for several hours or overnight.

Taste for salt and vinegar and adjust if necessary. If desired, thin with a little ice water. Serve in small glasses (2 oz size) as a drink. If desired, garnish with a sprinkling of finely minced red bell pepper.

Accompany with finger croutons for dunking.

Finger Croutons: Preheat oven to 400 degrees F. Slice bread 3/4 -inch thick. Brush both sides with olive oil and cut into 3/4 -inch wide strips. Sprinkle lightly with sea salt if desired. Bake until crisped and golden, about 10 to 15 minutes per side.

Recipe Source: Adapted from La Cocina de Mama