Gazpacho shooters are a perfect way to kick off a summer party. I like to start a summer party with cheese, crackers, hummus, and some grapes or cherries. Just as I put the meat / fish on the grill for the non-vegetarians in the group (which is usually everyone), I bring out a pitcher of gazpacho and little glasses. If the gazpacho is more puree than chunky, guests can drink it right from the glass. But I like my gazpacho a little chunky, so I serve it in a short glass with a spoon.
Gazpacho Shooters #SundaySupper
- 3 cups V8 juice
- 2 pounds tomatoes 7 medium, seeded and diced
- 2 English cucumbers peeled and diced
- 1 white onion finely diced
- 1 red pepper diced
- 3 to matillos diced
- ½ Serrano chile pepper
- 1 tablespoon Worcestershire sauce
- Juice of 1 ½ limes to taste
- ¼ cup extra-virgin olive oil
- 1 slice bread crusts removed and torn into 4 pieces
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Combine the juice, tomatoes, cucumbers, onion, tomatillos and both peppers into a large bowl. Stir to mix up a bit.
- Add the Worcestershire, lime juice, olive oil, bread pieces, and salt into the container of a blender or food processor. Whirl like crazy until pureed, and pour into the soup.
- Stir in the black pepper and a few drops of Tabasco, and adjust for any seasonings and lime juice. Chill for at least 3 hours, or ideally overnight. Serve well-chilled.