Recipe courtesy of Good To Know
Shot Glass Apps: Gazpacho
Total:
2 hr 15 min
Active:
15 min
Yield:
10 to 12 servings
Level:
Easy
Total:
2 hr 15 min
Active:
15 min
Yield:
10 to 12 servings
Level:
Easy

Ingredients

  • 1 teaspoon granulated sugar
  • 1 teaspoon dried tarragon
  • 2 green onions, chopped
  • 1 cucumber, chopped
  • 1 clove garlic, minced
  • 1 onion, minced
  • 1 green bell pepper, minced
  • Salt and freshly ground black pepper
  • 4 cups tomato juice
  • 2 cups chopped tomatoes
  • 1/4 cup chopped fresh parsley
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried basil

Directions

In a blender or food processor, combine the tomato juice, tomatoes, parsley, lemon juice, red wine vinegar, basil, sugar, tarragon, green onions, cucumbers, garlic, onions and bell peppers and blend until well combined but still slightly chunky. Add salt and pepper to taste. Refrigerate for at least 2 hours before serving. 

Spoon the gazpacho into shot glasses and serve.

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