Gazpacho Shooters with Herbed Mascarpone

By Sally James
For a light fresh start to a meal, or in large glasses for lunch, this gazpacho is best when tomatoes are at their peak.
    Print

    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

    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.
    3. Tips & Techniques