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Chilled gazpacho party shooters
Ingredients
- 227 grams ripe red tomatoes (about 4 large tomatoes)
- 1 small yellow onion, peeled and cut into rough chop
- 1 small English cucumber, peeled and seeded, keep 2” section for finely diced garnish
- 1 medium red bell pepper, cored and seeded, keep 2’ section for finely diced garnish
- 1/4 cup fresh basil leaves, plus extra for garnish
- 1 large garlic clove, peeled
- 1/4 cup extra-virgin olive oil
- 2 tablespoons sherry vinegar or red wine vinegar
- 3/4 teaspoon fine sea salt
- Freshly ground black pepper
Directions
- In a large mixing bowl, add the all the cut veggies.
- Place the veggies in the blender and add the basil, garlic, olive oil, vinegar, salt and black pepper.
- Fasten the lid and blend, starting on low and increasing to high speed, until the mixture is completely smooth, about two minutes.
- Chill the soup for at least two hours, or up to 24 hours.
- To serve, divide the soup into shooter glasses, and top with the reserved cucumber and bell pepper. Garnish with basil and pepper.
