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.
Love love love these posts. Aren’t we lucky to call this glorious place home?!?
Kitty, not a day goes by where we don’t look at each other and say “can you believe we live here?” Lucky lucky lucky to live in such beauty … and the food is amazing!
Always glad to find a make ahead appetizer and individual portions is a nice touch. Light chilled start for the main meal. Thank you!
Phoebe, it’s easy, flavorful and as you said a “light chilled start.” When you make them send pics so we can share with everyone.
A little crab and lime wedge and I’m set. Love the prep ahead. Nice!
Hi Diva, mmmm we like your thinking!
Simply perfect! Yum-O!
Hi Hungry, Yum-O is correct-O!!
I’ve been making this in larger portions since your first vineyard platter post and it is spot-on for warm afternoon meals. Sometimes I “garnish” with a smoked pork rib or even a cucumber slice. It’s very versatile!
Ally, thanks for the tips. We’ll give them a try!