Make Ahead

Green Gazpacho Shots

November 26, 2013
0 Ratings
  • Makes 25 2oz shots
Author Notes

For those of us who enjoy pairing food with beer, this is a worthy go-to, easily adaptable to whatever fresh produce you have in season. A simple twist on the classic Gazpacho Andaluz most folks are familiar with, this recipe is a nod to Mexican-American heritage in San Diego, CA. Bonus: Instead of soaking the bread in water, I use Cerveza. This dish is usually paired with a Ginger or Lemongrass Kölsch styled homebrew. —atwarwithin

What You'll Need
  • Gazpacho
  • 3 tablespoons White Wine Vinegar
  • 3/8 cup Extra Virgin Olive Oil (Canola Oil works too, shhh.)
  • 2 tablespoons Fresh Squeezed Key Lime Juice
  • 2 teaspoons Ground Cumin
  • 3 tablespoons Sea Salt
  • 1/2 cup Low or No sodium Bean or Veggie broth
  • 4 Tomatillos (husk removed!), quartered
  • 2 Small Mexican Squash, coarse chop
  • 2 Jalapeño Peppers, seeded, coarse chop
  • 1/2 cup Cilantro, course chop
  • 2 Small Green Bell Peppers, coarse chop
  • 2 Small Cucumbers, peeled, (seeds optional), coarse chop
  • 2 Cloves of Garlic, peeled, halved
  • 1 Medium Brown Onion, large dice
  • 2 Telera or Bolillo Rolls, crust removed if possible
  • 2 Bottle of Negro Modelo, or Dos Equis Amber
  • Garnish and Crema
  • 3 Avocados- Hass are the norm, but Bacon are my favorites.
  • 3/4 cup Sour Cream or Greek Yogurt
  • 1/4 cup Key Lime Juice
  • 1/2 teaspoon Ground Cumin
  • 1/2 teaspoon Paprika
  • Salt, to taste
  1. In a large bowl: place your 2 bread rolls, crust side down, and pour the beer on top. Let these sit until soaked through.
  2. Open the other bottle of beer. Take a sip, or a drink if you're really thirsty.
  3. Place all of your chopped veggies except for the cilantro, in a large bowl. Pour the lime juice and vinegar over everything and let sit.
  4. While the two bowls are sitting, sauté your onion and garlic with only a bit of salt. Allow to cool before adding to the mix.
  5. Take another sip of the beer. Add the bread to Blender or Food Processor. You will have to work in batches to blend everything together.
  6. Blend in Cilantro, Broth, Oil, Cumin, and Salt to taste. Add the cooled Onions and Garlic, blend until almost smooth. If you've blended two batches, make sure to fold them together in a large container to incorporate all the flavors.
  7. Finsh your beer (or open another one), you've just made Green Gazpacho! This can be made up three days ahead of time, and served from a pitcher into the shot glasses
  8. For the Crema topping: Mix the Sour Cream (or Yogurt), Key Lime Juice, Cumin, Paprika, and Salt with a whisk, or a fork if you don't have a whisk. Taste it. That is delicious.
  9. For the garnish: When ready to serve: Use some Cilantro leaves, Diced Avocados, Sprinkle a little paprika or cayenne pepper for heat.
  10. Provecho.
Contest Entries

See what other Food52ers are saying.

0 Reviews