Gazpacho Shooters with Herbed Mascarpone

For a light fresh start to a meal, or in large glasses for lunch, this gazpacho is best when tomatoes are at their peak. Cucumber and parsley bring a green element to the flavor and the red wine vinegar and tomato paste balance the sour and sweet flavors of the chilled soup. A dollop of herbed mascarpone finishes the dish like mozzarella in a Caprese salad.

By Sally James

Yield:
10-12 shooters, or 4-6 regular glasses
Course:
Soup

Ingredients

4 tomatoes, diced (try heirloom or other full flavored seasonal tomatoes)
1 Persian cucumber or 1/2 English cucumber, diced
2 tablespoons tomato paste
1/2 cup tomato juice
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1/4 cup roughly chopped parsley
salt and freshly ground pepper, to taste
2 tablespoons extra virgin olive oil
1-2 tablespoons vodka, optional
Herbed Mascarpone
1/3 cup mascarpone (or creme fraiche)
1 tablespoon plain yogurt
2 tablespoons snipped chives
2 tablespoons chopped basil or mint

Directions

Place all the ingredients except the vodka in a blender and puree until desired consistency. Chill for an hour or overnight. For a smoother soup, strain mixture through a sieve.
Just before serving, add the vodka and stir well. Taste and adjust seasoning or add more vodka, lemon or salt and pepper as desired. Serve in shooter glasses topped with a dollop of the mascarpone.