I just made my first batch of gazpacho this summer for an event. I served them as shooters and they were a hit. Keep making this recipe all summer as the tomatoes ripen. A great starter to a summer barbecue in small bowls or serve as a shot.

Gazpacho

Makes approximately 32 oz

1 1/2 lbs roma tomatoes(use what ever you grow or have on hand)

1 small cucumber

1 small jalapeño seeded

1/2 small red onion

2 cloves garlic

1/2 red or any sweet pepper

1/8 cup red wine vinegar( sherry vinegar works best if you have it on hand)

3 tablespoons olive oil

salt to taste

Method

Cut vegetables into pieces. Add to a blender, blend and add vinegar, salt and oil. Check seasoning and garnish with a fine dice of cucumber, any herb you like or a drizzle of olive oil.

Note* If you serve as a shooter, use a measuring cup and funnel to fill each cup.

Set shooters around your appetizer table in small groups for your guests to enjoy.