It's not dinner time yet. It's cocktail hour...so let's eat!
Perfect for any season, these gazpacho shooters (with shrimp) make for one of the most perfect bites for cocktail hour, especially for weddings!
Created by catering company, True Flavors, this epic gazpacho features jumbo shrimp and a spicy tequila cocktail sauce.
To make this yourself, try this Food & Wine recipe from their website:
2 1/2 pounds Brandywine or other flavorful beefsteak tomatoes
1 garlic clove, smashed
1/2 small jalapeño, seeded
2 tablespoons cider vinegar
1/2 small red onion, finely diced
1 large celery rib, finely diced
1/2 medium European cucumber—peeled, seeded and finely diced
Salt and freshly ground pepper
Extra-virgin olive oil, for drizzling
1. Bring a large pot of water to a boil. Meanwhile, fill a large bowl with ice water. Using a sharp knife, make a shallow X in the bottom of each tomato. Add the tomatoes to the boiling water and blanch just until the skins begin to pull away, about 20 seconds. Using a slotted spoon, immediately transfer the tomatoes to the ice water. Drain and peel the tomatoes.
2. Halve the tomatoes crosswise. Squeeze the seeds into a sieve set over a bowl. Press on the seeds to extract the juice; discard the seeds. Cut the tomatoes into large chunks. In a food processor or blender, puree the tomatoes with 1/2 cup of the strained juice. Add the garlic, jalapeño, vinegar and half each of the diced red onion, celery and cucumber and process until smooth. Transfer the gazpacho to a bowl. Stir in the remaining diced red onion, celery and cucumber and season with salt and pepper. Pour into small glasses, drizzle with olive oil and serve.
TIP: Make this at least 24 hours ahead and refrigerate to allow the flavor profiles to meld and develop.