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

• 2 pounds ripe plum tomatoes, diced

• 1 tablespoon of RED MOJO or

• 1-2 garlic cloves

• 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, Sherry Vinegar and water and blend for 1-2 min. Add the olive oil.  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.