For a light fresh start to a meal, or in large glasses for lunch, this gazpacho is best when tomatoes are at their peak.
Ingredients
INGREDIENTS
Extra Virgin Olive Oil
Herbed Mascarpone
lemon juice
Mascarpone
Persian or 1/2 English cucumber
Plain yogurt
Red Wine Vinegar
roughly chopped parsley
Salt and freshly ground pepper
snipped chives and chopped basil or mint
tomato juice
tomato paste
tomatoes
vodka
Directions
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.
