Gazpacho in shot glasses

Name: gazpacho in shot glasses
Cook time: 15 min
Total time: 75 min
Yield: 8
Cuisine: Spanish
Ingredients: 1 candy cucumber; 4 Tasty vine tomato; Red pepper; 1 shallot; 1 garlic; fresh ciabatta; 1 el balsamic vinegar; 4 el extra virgin olive oil

Gazpacho of cucumber, tomato, pepper, onion and garlic.

Ingredients

Kitchen Stuff

food processor
shot glasses

Directions

Peel and cut the cucumber together with the tomato into pieces. Clean the peppers and cut into pieces. Chop the shallot and finely chop the garlic.
Puree the cucumber, tomato, bell pepper, shallot and garlic in a food processor.
Cut the ciabatta into slices, remove the crusts from 2 slices of ciabatta (per 8 people) and crumble over the vegetable puree.
Add the vinegar and the oil and purée everything shortly. Season well with pepper and salt.
Let the gazpacho covered in the refrigerator in about 1 hour by and cold.
Roast the ciabatta slices in a toaster until golden brown and drizzle with the oil. Spoon the gazpacho into shot glasses. Serve with the ciabatta.