Gazpacho Shots
(from Lucianolinda’s recipe box)
Source: Chicago Tribune- Leah Eskin
Serves 16 peopleCategories: appitizers
Ingredients
- 2 slices white sandwich bread, frozen
- 1/4 cup PLUS 2 Tbsp. olive oil, divided use
- 1 clove garlic
- 2 slices white sandwich bread, not frozen
- 1 1/2 lbs. whole red grape tomatoes
- 1 cucumber, peeled, seeded, chopped
- 1 red bell pepper, seeded, chopped
- 1 roasted red pepper
- 2 Tbsp. chopped red onion
- 1 Tbsp. sherry vinegar
- 1 tsp. kosher salt
- 1/2 tsp. ground red pepper
- 1/8 tsp. ground red pepper
- Buttered crab (stir fry crab meat in butter )
- Zest stripped from 1 lemon
Directions
- Trim away crusts from the frozen bread. Cut each frozen slice into 64 tiny cubes. In a large skillet, heat 2 Tbsp. olive oil. Add the garlic, peeled and bruised, but whole. When oil is hot, add bread cubes; toast, shaking pan, until golden, 1-2 minutes. Scoop the tiny crotons onto a paper towel; set aside. Toss golden garlic into the blender.
- Tear remaining bread into a bowl. Cover with cold water. let soak, 5 minutes.
-
Squeeze bread; toss it in the blender.
- Pile in tomatoes, cucumber, red pepper, roasted red pepper, red onion, vinegar, salt cumin and ground red pepper. Blend thoroughly. Blend again, slowly pouring in remaining 1/4 cup oil.
- Press soup through a fine mesh sieve; discard solids. Cover soup and chill at least 2 hours.
- Whisk a little cold water into the soup, aiming for milkshake- thick. Add more salt or vinegar, if you like. Pour soup into shot glasses. Top each with a few croutons, a spoonful of crab and a few strands of lemon zest. Down in a single gulp.