Bloody Mary Gazpacho Shooters Recipes
BLOODY MARIA GAZPACHO
Provided by Rachael Ray : Food Network
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a small bowl, combine the finely chopped celery tops, reserved Fresno chiles, reserved jalapenos, finely chopped onions, finely chopped cucumbers, finely chopped cilantro and some salt. Set the salsa garnish aside for a later use.
- In high-power blender or food processor add the ice, tequila, horseradish, hot sauce, Worcestershire, bread, garlic, tomatoes, EVOO, lime juice, the remaining celery, Fresno chiles, jalapenos, onions, cucumbers and cilantro.
- Pulse-chop to get it going then process until almost smooth. Taste and adjust the seasoning and texture. Pour the gazpacho into the shot glasses and garnish with the reserved salsa topping to serve.
BLOODY MARY GAZPACHO SHOOTERS
The refreshing chilled tomato soup meets a classic cocktail, the Bloody Mary. No booze needed to get the vibe going here! Love passing this perfect summer party appetizer.
Provided by Kare for Kitchen Treaty
Time 20m
Number Of Ingredients 24
Steps:
- To the pitcher of a blender, add the tomato juice, tomatoes, cucumber, shallot, garlic, almonds, bread, lemon juice, vinegar, horseradish, Worcestershire, cumin, 20 dashes Tabasco, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Puree until smooth. Taste and add more Tabasco, salt, and/or pepper if desired.
- Transfer soup to the refrigerator for at least 30 minutes, or up to two days if making ahead of time.
- When ready to serve, add the celery salt and 1/4 teaspoon black pepper to a small plate and stir with a small spoon to mix. Wet the rims of eight jars with the lemon wedge and dip the rims into the celery salt and black pepper mix.
- Carefully pour the soup into the jars, dividing evenly between the jars. Place three olives and one pickle on each skewer and balance on the rim. Plop in a celery stick. Arrange on a tray and serve immediately.
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- Cut the tomatoes in half, or quarters if they're large. Put them in a food processor. Pulse or blend just until the mixture is smooth, with a little texture remaining. This will only take a few seconds. Remove to a bowl.
- Add the remaining ingredients and taste to adjust any of them. Cover and refrigerate for at least 4 hours.
- On a small plate mix salt with a little Old Bay, and blend well. Run the lime wedge around the rims of your bowls and dip into the salt. Fill each bowl with gazpacho and serve with your choice of garnishes.
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