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Spicy Gazpacho Shots

Photo: Ryan Benyi; Styling: Lynn Miller
Prep time 20 mins
Chill time 2 hrs
Yield 8 cups (serving size: 1/2 cup)

Ingredients

  • 9 medium tomatoes (about 3 lb.), cored, seeded and quartered
  • 1 large green bell pepper, cored, seeded and coarsely chopped
  • 1 jalapeño, seeded and chopped
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 2 slices white bread (about 1.5 oz.), crusts removed, torn into pieces
  • 2 cups chilled tomato juice
  • 1/4 cup red wine vinegar
  • 2 tablespoons olive oil
  • Salt and pepper
  • 2 scallions, white and light green parts, sliced (about 2 Tbsp.), optional
  • 1/2 cup chopped avocado, optional

Nutrition Information

  • calories 90
  • fat 4 g
  • satfat 1 g
  • protein 2 g
  • carbohydrate 13 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • sodium 323 mg

How to Make It

  1. Combine tomatoes, bell pepper, jalapeño, onion, garlic and bread in a blender. Add 1 cup juice and pulse until chunky. Whisk in vinegar and oil and season with salt and pepper. Thin with additional juice, 2 Tbsp. at a time, until mixture reaches desired consistency. Cover and chill at least 2 hours or overnight.

  2. Check seasoning, adjust if desired, and serve cold, topped with scallions and avocado, if using.