GAZPACHO SHOOTER RECIPES

Steps:

• Bring a large pot of water to a boil. Meanwhile, fill a large bowl with ice water. Using a sharp knife, make a shallow X in the bottom of each tomato. Add the tomatoes to the boiling water and blanch just until the skins begin to pull away, about 20 seconds. Using a slotted spoon, immediately transfer the tomatoes to the ice water. Drain and peel the tomatoes.
• Halve the tomatoes crosswise. Squeeze the seeds into a sieve set over a bowl. Press on the seeds to extract the juice; discard the seeds. Cut the tomatoes into large chunks. In a food processor or blender, puree the tomatoes with 1/2 cup of the strained juice. Add the garlic, jalapeño, vinegar and half each of the diced red onion, celery and cucumber and process until smooth. Transfer the gazpacho to a bowl. Stir in the remaining diced red onion, celery and cucumber and season with salt and pepper. Pour into small glasses, drizzle with olive oil and serve.

Steps:

• Stir together 1 (16-oz.) container refrigerated mild salsa, 1 cup Bloody Mary mix, 3/4 cup finely chopped seedless cucumber, and 1/2 cup water. Cover and chill until ready to serve. Serve gazpacho in 2- to 4-oz. shot glasses. Garnish with cucumber sticks, if desired.