From the Kitchen of Terri Bergman

Gazpacho Shots with Avocado Crème

1 cucumber, seeded/peeled
2 red bell peppers, cored
4 plum tomatoes
1 small red onion
3 garlic cloves, minced
1 Tbls lemon juice
1 tsp honey
1 tsp Amazing Heat
Parsley/chives/green onion
3 cups tomato juice
1/4 c white wine vinegar
1/4 cup good olive oil 
(a little salt, optional)

Process the vegetables in food processor or blender to desired consistency – then add all liquid ingredients and spices – mix in a glass bowl and let flavors develop.  The consistence should be as coarse or smooth as you desire.  For the gazpacho shots, I prefer a smoother consistency for the drinkable appetizers.

Avocado Crème Fraiche

1 cup crème fraiche or sour cream
1 small avocado (softly mashed)
1 Tsp finely minced cilantro (fresh only)
Squeeze of lime
Sea Salt/ Fresh coarse Black Pepper

Garnish your chilled shots with a teaspoon of Crème fraiche or sour cream to which a very soft avocado, finely minced cilantro, squeeze of lime and a little salt and pepper, has been added.  Top shot of crème with garnish of cilantro…. may use straw of celery if desired.  Limes and salt bowl on tray add panache!  A shot of this marvelous Gazpacho crowned with Avocado crème…. it is a clear sign of great things to come in this culinary adventure!

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