Green Gazpacho Soup Shooters Recipes

Steps:

• 1. Blend the lime juice, vinegar, oil, cilantro leaves, and cumin in the small bowl with a wooden spoon.
• 2. Place the zucchini, tomatillos, bell pepper, cucumber, onion, and green tomatoes in batches in the bowl of the food processor fitted with the steel blade. Process, adding the lime juice mixture, 2 tablespoons at a time, to prevent the blade from being clogged with the vegetables. The soup should have a crunchy texture; do not puree the vegetables. Pour the soup into the large bowl as each batch is processed.
• 3. When all the vegetables have been processed, add just enough vegetable broth to give the gazpacho a smoother consistency. Season the soup with the Tabasco sauce and salt to taste.
• 4. Refrigerate, covered, for 2 1/2 to 3 hours before serving.
• Fill the shot glasses three-quarters full with the gazpacho. Top each glass with a dollop of sour cream. Arrange the glasses on a large tray, with the bunch of cilantro in the center. Guests can help themselves.

Steps:

• For the veggies: Heat the grill to 400 degrees F.
• Brush oil on the scallions, tomatillos and zucchini, then sprinkle them with salt and place over the direct heat of the grill. Cook, rotating or flipping occasionally, until everything chars and the tomatillos soften a bit, about 5 minutes.
• Blend and chill soup: Combine the scallions, tomatillos and zucchini in a blender, along with the yogurt, basil, cucumber, garlic, lemon juice and a nice pinch of salt. Blend until smooth. If the consistency is too thick, add a handful of crushed ice and blend; this should fix it! Taste and season with salt, then taste again. Refrigerate at least four hours or up to overnight.
• Serve. Mix the yogurt and honey in a small bowl. Serve the soup in bowls and drizzle with the yogurt mixture, and a shake or two of the hot sauce.

Steps:

• Roast the poblano pepper directly over a gas burner, turning, until charred all over. (Alternatively, broil the pepper.) Transfer to a cutting board to cool slightly and then peel, seed and chop. Heat the olive oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until softened and golden brown, 3 to 5 minutes; set aside to cool slightly.
• Put the mint, cucumbers, lemon juice, oil and garlic mixture and chopped poblano in a blender and puree until smooth. Season with salt and black pepper.
• Ladle the gazpacho into 4 small bowls and top evenly with the tomato, chives and crab or shrimp. Drizzle with oil.

Steps:

• Put all the ingredients, except the oil, pea shoots and ice cubes, into a food processor with a good pinch of salt and pepper and blitz, adding enough water to get a soupy consistency. Taste, and add a little more vinegar and seasoning if necessary. Chill for up to 24 hrs, or at least 2 hrs.
• To serve, divide between shallow soup bowls, float a few ice cubes in each bowl (see tip, below) and add a scattering of pea shoots and a drizzle of oil before serving.

Steps:

• Cut the whole peeled cucumber into 1 1/2 to 2-inch in long pieces. Stand them upright and trim the bottom so they are level and won't fall over. Using a spoon or a melon baller, remove the inside seeds and pulp 2/3 of the way into the cucumber, forming a "shooter" glass. Put in a bowl and refrigerate until ready to use.
• In a large bowl combine all the remaining ingredients, cover and refrigerate for at least 4 hours. This will give the soup time to meld all the flavors together and let the juices from the vegetables mix.
• When ready to serve, spoon the soup into the cucumber shooter glasses and serve. Let your guests enjoy the soup, then eat the "so called shooter glass".
• A great refreshing chilled soup.

Steps:

• Reserve one-quarter of the tomato, two cucumber chunks, two avocado chunks, and one basil leaf. Combine and finely chop for garnish.
• Stem and seed the jalapeño half and reserve the seeds. Cut the jalapeño into several pieces. Combine one or two pieces of the jalapeño with the remaining tomato, cucumber, avocado, and basil and the watercress or spinach, celery, garlic, red wine vinegar, honey, and ice cubes in a blender or the bowl of a food processor; puree until smooth. Add 1/4 cup or more water to thin the mixture, if necessary.
• Taste and season with salt, pepper, and more vinegar, if needed. If you want the soup spicier, add more of the jalapeño, a little at a time, as well as some of the seeds if desired, blending and tasting after each addition. Refrigerate until cold, then pour into a bowl and top with the reserved chopped tomato, cucumber, avocado, and basil and a drizzle of olive oil, and eat.