Gazacho Shooters
12 servings
2½ cups tomato juice, divided
1 clove garlic
1 jalapeno chile
1 cup peeled and finely chopped English cucumber
½ cup finely chopped green bell pepper
Handful of cilantro leaves
Using a food processor, puree 1 cup tomato juice, garlic and jalapeno chile.
Transfer to a large bowl; add remaining tomato juice, cucumber, pepper and a handful of cilantro leaves. Serve chilled in twelve 2-ounce shot glasses, topped with additional cilantro leaves.
12 servings
2½ cups tomato juice, divided
1 clove garlic
1 jalapeno chile
1 cup peeled and finely chopped English cucumber
½ cup finely chopped green bell pepper
Handful of cilantro leaves
Using a food processor, puree 1 cup tomato juice, garlic and jalapeno chile.
Transfer to a large bowl; add remaining tomato juice, cucumber, pepper and a handful of cilantro leaves. Serve chilled in twelve 2-ounce shot glasses, topped with additional cilantro leaves.
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