GAZPACHO SHOOTERS RECIPE RECIPES

GAZPACHO SHOOTERS RECIPE - JOE VITALE | FOOD & WINE

Gazpacho Shooters Recipe - Joe Vitale | Food & Wine image

Joe Vitale adds apple cider vinegar to his garlicky, jalapeño–flecked gazpacho as a nod to Napa history. He explains that Napa was planted with apple trees, as well as peach and plum trees, before anyone thought to grow wine grapes. More Cold Soups

Provided by Joe Vitale

Total Time 35 minutes

Yield 12

Number Of Ingredients 9

Ingredients

2 1/2 pounds Brandywine or other flavorful beefsteak tomatoes
1 garlic clove, smashed
1/2 small jalapeño, seeded
2 tablespoons cider vinegar
1/2 small red onion, finely diced
1 large celery rib, finely diced
1/2 medium European cucumber—peeled, seeded and finely diced
Salt and freshly ground pepper
Extra-virgin olive oil, for drizzling

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.

SPICY GAZPACHO SHOTS RECIPE | MYRECIPES

Spicy Gazpacho Shots Recipe | MyRecipes image

Provided by MyRecipes

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Yield 8 cups (serving size: 1/2 cup)

Number Of Ingredients 12

Ingredients

9 medium tomatoes (about 3 lb.), cored, seeded and quartered
1 large green bell pepper, cored, seeded and coarsely chopped
1 jalapeño, seeded and chopped
1 small onion, chopped
2 cloves garlic, chopped
2 slices white bread (about 1.5 oz.), crusts removed, torn into pieces
2 cups chilled tomato juice
¼ cup red wine vinegar
2 tablespoons olive oil
Salt and pepper
2 scallions, white and light green parts, sliced (about 2 Tbsp.), optional
½ cup chopped avocado, optional

Steps:

Combine tomatoes, bell pepper, jalapeño, onion, garlic and bread in a blender. Add 1 cup juice and pulse until chunky. Whisk in vinegar and oil and season with salt and pepper. Thin with additional juice, 2 Tbsp. at a time, until mixture reaches desired consistency. Cover and chill at least 2 hours or overnight.
Check seasoning, adjust if desired, and serve cold, topped with scallions and avocado, if using.

Nutrition Facts : Calories 90 calories, CarbohydrateContent 13 g, FatContent 4 g, FiberContent 3 g, ProteinContent 2 g, SaturatedFatContent 1 g, SodiumContent 323 mg

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