Gazpacho Shooters

Serves 6-8

For the soup:

  • 1 cucumber, peeled, seeded and chopped

  • 1  green bell pepper, seeded and diced

  • 3 pounds ripe plum tomatoes, diced

  • 3 garlic cloves, peeled and minced

  • 1 tablespoon of RED MOJO

  • 1/2 cup sherry vinegar

  • ¾ cup Spanish extra-virgin olive oil

  • 1 cups of water

  • 1 teaspoon of sugar to balance acidity (if needed)

  • Season with ½ teaspoon of sea salt

For the Garnish:

  • Chopped tomatoes

  • Garlic croutons (optional)

  • Drizzle of olive oil

  • Fresh Parlsey

For the Soup:

  • Combine the cucumbers, peppers, tomatoes, garlic, Red Mojo,  Sherry Vinegar and water and blend for 1-2 min. Slowly add the extra virgin olive oil through the top of the blender while blending it for until it turns into a thick pinkish liquid.  Season with salt and add sugar if needed.

  • Pour the gazpacho into a pitcher. Refrigerate for about 30 minutes.

  • To serve, pour the chilled soup into shot glasses and garnish.