INGREDIENTS

  • 4 tomatoes, diced (try heirloom or other full flavored seasonal tomatoes)
  • 1 Persian cucumber or 1/2 English cucumber, diced
  • 2 tablespoons tomato paste
  • 1/2 cup tomato juice
  • 1 tablespoon lemon juice
  • 1 tablespoon red wine vinegar
  • 1/4 cup roughly chopped parsley
  • salt and freshly ground pepper, to taste
  • 2 tablespoons extra virgin olive oil
  • 1-2 tablespoons vodka, optional
  • Herbed Mascarpone
  • 1/3 cup mascarpone (or creme fraiche)
  • 1 tablespoon plain yogurt
  • 2 tablespoons snipped chives
  • 2 tablespoons chopped basil or mint

DIRECTIONS

  1. Place all the ingredients except the vodka in a blender and puree until desired consistency. Chill for an hour or overnight. For a smoother soup, strain mixture through a sieve.
  2. Just before serving, add the vodka and stir well. Taste and adjust seasoning or add more vodka, lemon or salt and pepper as desired. Serve in shooter glasses topped with a dollop of the mascarpone.
  • Yield:

    10-12 shooters, or 4-6 regular glasses

  • Course:

    Soup