Monday, September 1, 2008

GAZPACHO SHOOTERS

Super quick and easy Gazpacho shooters are a great treat to serve for gatherings where you are serving hors douvres and nibblers. I was roasting some peppers for another dish and decided to add the juices left in the roasting pan into the Gazpacho.

I just added the ingredients straight into this Mexican pitcher and chilled it down in the fridge. One dish cooking at its best!


First I add in the pepper juices.


Then prepare the rest of the ingredients. I used tomato, scallion, cucumber,roasted red pepper, garlic, shallot, V8 Juice, olive oil, white balsamic vinegar, cumin, lime juice, cilantro, sea salt and fresh cracked pepper.

Here I show the finely diced tomato, cucumber, roasted red pepper and scallion.

Add all of the ingredients into the pitcher and chill. It's that easy!


Serve in shooter glasses with a little sour cream, lime wedged and chopped chives. Slam dunk...it was a hit!


Gaspacho is a great vegetarian option for your guests and can be spiked with a drizzle of Tequilla, Vodka or Gin to make it a bit more sassy!

17 comments:

Anonymous said...

Look great ... were these served at a party or at a wedding?

Gee

Pretty Inside said...

Thanks for all your hard work at our end of summer dinner party! Everyone has been sending me e-mails thanking me for the invite and how great the food was!

Livingston Cooks said...

Gee:

It was at a party at home that these were served along with a host of other things. I will post a couple more of them, but to be honest with you, I had a little too much cheer and forgot to shoot the food that I put out later in the evening.

I'm so mad!!

Oh well...back to the drawing board.

Livingston Cooks said...

Pretty Inside:

We both worked hard.

Anonymous said...

Are u single?

Livingston Cooks said...

Am I single? No, I have a girlfriend
so...I'm taken!

Anonymous said...

Everything on your blog looks so AMAZING ... so you were at Eaton Hall ... where are you now ... where can your wonderful foods and recipes be tasted?

Livingston Cooks said...

Thanks. I am no longer at Eaton Hall, you're right. But considering I don't know who you are, I feel a little hesitant to tell you what I'm doing now.

Please don't take it personally.

Mark

Anonymous said...

No offence taken ... btw I'm not the "anonymous" asking if you're "single" (just in case your'e wondering) ... just think you're a talented individual and since you disclosed that you were at Eaton Hall ... didn't think it would be an issue to ask where you are now ... no biggy!

Livingston Cooks said...

Good! I thought you were one in the same. Actually...I'm not cooking right now. I'm decorating. That's my second career.

Thanks for asking.

Livingston Cooks said...

MONICA! Hey, you cam comment under your usual name.

Marko

Livingston Cooks said...

By the way...interesting updates on the Eaton Hall/Tony DiGreggorio drama if you're interested.

Expressions by MBG said...

Hi there ... wasn't working for some reason (my blog was down for some time ...) ... anyway just wanted to make things a little "interesting" for you ... hope you don't mind ... lol

Updates are good ... can't imagine things being any more "dramatic" ... but update away ... can always use some interesting "gossip" ...

Hope all is well on the decorating front ... best of luck!

P.S. Hope everyone is well and that the kiddies are "adjusting" to their new home(s) ...

M

Anonymous said...

so do you blend any ingredients in a food processor or just chop them and add them to the V8 juice? Cecile

Livingston Cooks said...

Personally, I like to dice everything finely and avoid the blender. You could use the blender but I find that this ,makes for a smoother Gazpacho than I like. But by all means, use it if it makes your life easier.

Marko

Anonymous said...

are you one of the chef's attending the Chef's Congress?

Anonymous said...

cool blog!