For a very cold gazpacho, refrigerate for 1 to 2 hours before serving. The soup will separate; using a whisk, stir vigorously just before serving to incorporate the ingredients.
- 1 lb. fresh tomatillos, husked, rinsed and coarsely chopped
- 1 cup white grape juice
- 1 green bell pepper, seeded and coarsely chopped
- 5 green onions, white and pale green parts, sliced
- 1 jalapeño chili, seeded and coarsely chopped
- 2 Tbs. fresh cilantro leaves
- 1 1/2 Tbs. fresh lime juice, plus more, to taste
- 1 tsp. salt, plus more, to taste
- 1/2 tsp. freshly ground pepper, plus more, to taste
- 1/4 cup plain yogurt
Puree the vegetables
In a blender or food processor, combine the tomatillos, grape juice, bell pepper, green onions, jalapeño, cilantro, the 1 1/2 Tbs. lime juice, the 1 tsp. salt and the 1/2 tsp. pepper. Pulse until the mixture is smooth, scraping down the sides of the container, 2 to 3 minutes.
Finish the soup
Transfer the gazpacho to a large bowl and refrigerate for 15 minutes. Chill shot glasses for serving.
Stir the gazpacho well to combine. Taste and adjust the seasonings with salt, pepper and lime juice. Pour the gazpacho into the chilled shot glasses, garnish with the yogurt and serve. Makes 24 gazpacho shots.
Adapted from Williams-Sonoma Food Made Fast Series, Small Plates, by Brigit L. Binns (Oxmoor House, 2007).