Now that warm days have arrived, we like to start outdoor dining on the deck with a cool appetizer of Green Chile Gazpacho Shots with Shrimp. They’re quickly blended and chilled so you have more time to relax and enjoy the afternoon. Tip: be sure to taste your jalapeno to decide if you need a whole or half for desired heat level.
6 Gazpacho Shots:
Glass votive holders are the perfect size for 6 Gazpacho Shots.
You will need 12 cooked tail-on shrimp.
For the soup shots, mix in a blender:
1 cup chopped tomato or canned diced tomato
1/2 cup chopped green chile (stemmed, seeded, roasted, skins removed)
1 small cucumber peeled and rough chopped
1 seeded stemmed jalapeno
3 Tblsp. olive oil
2 Tblsp. red wine vinegar
sea salt and black pepper to taste
Set blender to the lowest setting and pulse a few times until the soup is just mixed. You want a chunky texture, not a puree. Pour into large shot glasses with 2 shrimp per. Chill in the fridge until ready to serve.