Passion Gazpacho Shooters

Very refreshing drink (cold soup) on hot summer days, great recipe to 2-3 days in advance it actually tastes better!

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

  • 2-3 garlic cloves, peeled and minced

  • 1 tablespoon of RED MOJO or

  • 1 small passion fruit (seeds strained) you can also get the frozen pulp at Latin Markets (ok to omit)

  • 1/4 cup sherry vinegar plus 2 tablespoons or apple cider vinegar

  • ¾ cup Spanish extra-virgin olive oil

  • 1/4 cups of water

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

  • Season with 1-2 teaspoon of sea salt

For the Garnish:

  • Chopped tomatoes

  • Cucumber slice)

  • Drizzle of olive oil

  • Preparation:
    For the Soup:

  • Combine the cucumbers, peppers, tomatoes, garlic, Red Mojo, or passion fruit,  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 at least 30 minutes and up to 2-3 days. If mixture separates just stir back and it will come together again

  • It is recommended to chill in a glass pitcher since the acid of the vinegar may affect the flavor with a plastic pitcher

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