Gazpacho Shots

Categories: appitizers

Ingredients

• 2 slices white sandwich bread, frozen
• 1/4 cup PLUS 2 Tbsp. olive oil, divided use
• 1 clove garlic
• 2 slices white sandwich bread, not frozen
• 1 1/2 lbs. whole red grape tomatoes
• 1 cucumber, peeled, seeded, chopped
• 1 red bell pepper, seeded, chopped
• 1 roasted red pepper
• 2 Tbsp. chopped red onion
• 1 Tbsp. sherry vinegar
• 1 tsp. kosher salt
• 1/2 tsp. ground red pepper
• 1/8 tsp. ground red pepper
• Buttered crab (stir fry crab meat in butter )
• Zest stripped from 1 lemon

Directions

1. Trim away crusts from the frozen bread. Cut each frozen slice into 64 tiny cubes. In a large skillet, heat 2 Tbsp. olive oil. Add the garlic, peeled and bruised, but whole. When oil is hot, add bread cubes; toast, shaking pan, until golden, 1-2 minutes. Scoop the tiny crotons onto a paper towel; set aside. Toss golden garlic into the blender.
2. Tear remaining bread into a bowl. Cover with cold water. let soak, 5 minutes.

3. Squeeze bread; toss it in the blender.

4. Pile in tomatoes, cucumber, red pepper, roasted red pepper, red onion, vinegar, salt cumin and ground red pepper. Blend thoroughly. Blend again, slowly pouring in remaining 1/4 cup oil.
5. Press soup through a fine mesh sieve; discard solids. Cover soup and chill at least 2 hours.
6. Whisk a little cold water into the soup, aiming for milkshake- thick. Add more salt or vinegar, if you like. Pour soup into shot glasses. Top each with a few croutons, a spoonful of crab and a few strands of lemon zest. Down in a single gulp.

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