Passion Gazpacho Shooters
Very refreshing drink (cold soup) on hot summer days, great recipe to 2-3 days in advance it actually tastes better!
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:
Drizzle of olive oil
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.