Gazpacho Shooters

This shot of soup is a perfect way to start a multi course meal and get your taste buds working.

This amuse bouch takes my standard gazpacho recipe and makes it into a mini appetizer by serving it in shot glasses.  Adding a few mini croutons gives the shot a nice crunch.  You can view the blog post associated with this recipe by clicking here.

Makes 20 shooters

1 pounds ripe tomatoes, cored, seeded and quartered, saving the juice from the seeds
1 small cucumber, peeled and seeded
1/2 small red bell pepper
1 green onions, roughly chopped
1 small cloves garlic, peeled
2 teaspoon Sherry vinegar or red wine vinegar
1 teaspoon sugar
1/3 to 1/2 cup extra-virgin olive oil
2 ounces baguette or sandwich roll
Kosher salt
Freshly ground pepper
Pinch of cayenne pepper

For the Croutons:

2 tablespoons butter
1 tablespoon olive oil
1 garlic clove, crushed
5 slices good quality white bread, crusts removed and diced into 1/3 inch cubes

In a blender, combine the tomatoes, juice from the tomato seeds, cucumber, red pepper, green onions, garlic and vinegar; blend until smooth. Tear the bread into pieces and add it to the blender. Add a good pinch of salt; turn the motor on on your blender and whirl your ingredients until well blended.  With motor running, slowly pour the oil through the hole in the center of the blender cap, making sure the oil is emulsifying into the soup; blend for about 1 minute. Remove lid, taste and add salt, pepper and vinegar as needed. If mixture is still too thick, either blend in a little water or add a few ice cubes, which will also chill it down for quick consumption. Transfer to a bowl and refrigerate, covered, until thoroughly chilled.   Can be made one day ahead.

For the croutons, preheat the oven to 350 degrees.  Heat the butter and oil in a small saucepan with the garlic clove, over medium low heat.  Infuse the garlic in the butter and oil for a few minutes; remove the clove from the oil.  Place the mini croutons on a cookie sheet and pour the infused butter/oil over the bread and toss until the bread is evenly greased.  Place in the oven and cook until completely toasted about 7 minutes.

To complete the shooters, pour the gazpacho in the shot glasses and top with a few croutons.  Serve with a mini spoon, if desired.

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