We’re having a gorgeous Indian summer here in Boise, and the kitchen counter continues to be littered with tomatoes picked fresh from the vine. Recently I helped out with the food for a baby shower and bruschetta is about as plentiful as tomatoes these days so I was looking for a different spin on using all my ripe beauties. The deal though was that the menu was to be completely finger friendly so not only did it need to be unique, it needed to be good to go sans silverware.
Enter the shot glass. How I love thee. They are convenient, show off pretty creations. and are a perfect little taster. The recipe below calls for the gazpacho to be served in bowls but you can see how easily it adapts to little glasses. Served with a Parmesan crisp it was a fun summer play on a classic.
- 1 medium white onion
- 1 medium green bell pepper
- 2 medium cucumbers, peeled
- 2 large tomatoes (about ¾ pound)
- ¼ cup (packed) fresh mint leaves
- 1 Tbsp garlic, minced
- ¼ cup tomato paste
- Juice of 1 lemon (about 2 Tbsp)
- ¼ cup distilled white vinegar
- ¾ cup extra virgin olive oil
- 2 qts tomato juice
- Gazpacho condiments – minced red onion, green bell pepper, cucumber, tomatoes and shredded mint leaves.
- Roughly chop the onion, green pepper, cucumbers, tomatoes, and mint leaves and place in a bowl. Add the garlic, tomato paste, lemon juice, vinegar, olive oil, and tomato juice. Stir to mix, cover, and marinate in the refrigerator overnight.
- The next day, pass the mixture through a food mill or process in a food processor, then press through a chinois or a fine sieve. Return to the refrigerator.
- To serve, place a generous amount of each garnish in large individual soup bowls. Ladle the soup around the condiments and serve right away, while still cold.
