Gazpacho Shooters with Herbed Mascarpone
Sally James

Gazpacho Shooters with Herbed Mascarpone

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.

BySally James

Yield:

10-12 shooters, or 4-6 regular glasses

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.
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