Gazpacho Shooters with Herbed Mascarpone
By: Sally James
For a light fresh start to a meal, or in large glasses for lunch, this gazpacho is best when tomatoes are at their peak. Cucumber and parsley bring a green element to the flavor and the red wine vinegar and tomato paste balance the sour and sweet flavors of the chilled soup. A dollop of herbed mascarpone finishes the dish like mozzarella in a Caprese salad.
By Sally James
- Yield:
10-12 shooters, or 4-6 regular glasses
- Course:
Soup
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
- 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.
- 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.
