Tomato and Mango Gazpacho
These cold-soup shooters are a bright spot for any cocktail hour or bridal shower.
- Yield: Makes 6 two-oz shots
Photography: Stephen Johnson
- 1 1/2 pounds large yellow tomatoes (about 3)
- 1 mango, peeled and cut into 1-inch pieces (1 1/2 cups)
- 1/2 yellow bell pepper, ribs and seeds removed, cut into 1-inch pieces
- 1/2 jalapeno, ribs and seeds removed
- 1 clove garlic, smashed
- 2 teaspoons Champagne vinegar
- 2 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons coarse salt
- Edible pansies, for garnish
Bring a pot of water to boil. Cut a small X, 1/4-inch deep, in the bottom of each tomato and boil for 15 seconds. Transfer tomatoes to a bowl of ice water; let stand until cold, 1 minute. Remove tomatoes, peel, core, and quarter.
Transfer tomatoes to a blender with mango, bell pepper, jalapeno, garlic, vinegar, oil, salt, and 1 cup water. Puree until smooth, working in batches if necessary. Strain through a sieve, pressing on solids to remove as much liquid as possible; discard solids. Transfer gazpacho to refrigerator until cold, at least 4 hours.
Whisk the soup, adding a few tablespoons of cold water if necessary, until it's smooth and creamy and has reached the desired consistency. Serve in shot glasses garnished with flowers.