Ingredients

20 hors d'oeuvres

　　

Green Gazpacho

1 tablespoon fresh lime juice

　　2 tablespoons rice vinegar

　　1/4 cup extra virgin olive oil

　　2 tablespoons fresh cilantro

　　1 teaspoon ground cumin

　　1 small zucchini, trimmed and coarsely chopped

　　2 tomatillos, husks removed, quartered

　　1 medium green bell pepper, cored, seeded, and coarsely chopped

　　1 medium cucumber, peeled, seeded, and coarsely chopped

　　1 small red onion, coarsely chopped

　　2 medium-ripe green tomatoes, coarsely chopped

　　1/4 to 1/2 cup vegetable broth

　　Tabasco sauce

　　Salt

　　

Garnish

1/3 cup sour cream

　　1 bunch fresh cilantro, washed and trimmed

　　

Step 1

1. Blend the lime juice, vinegar, oil, cilantro leaves, and cumin in the small bowl with a wooden spoon.

　　

Step 2

2. Place the zucchini, tomatillos, bell pepper, cucumber, onion, and green tomatoes in batches in the bowl of the food processor fitted with the steel blade. Process, adding the lime juice mixture, 2 tablespoons at a time, to prevent the blade from being clogged with the vegetables. The soup should have a crunchy texture; do not puree the vegetables. Pour the soup into the large bowl as each batch is processed.

　　

Step 3

3. When all the vegetables have been processed, add just enough vegetable broth to give the gazpacho a smoother consistency. Season the soup with the Tabasco sauce and salt to taste.

　　

Step 4

4. Refrigerate, covered, for 2 1/2 to 3 hours before serving.

　　

To Serve:

Step 5

Fill the shot glasses three-quarters full with the gazpacho. Top each glass with a dollop of sour cream. Arrange the glasses on a large tray, with the bunch of cilantro in the center. Guests can help themselves.

　　

Nutrition Per Serving

Per serving: 33.6 calories

　　29.0 calories from fat

　　3.2g total fat

　　0.7g saturated fat

　　6.3mg cholesterol

　　46.1mg sodium

　　0.7g total carbs

　　0.0g dietary fiber

　　0.1g sugars

　　0.5g protein

　　#### Nutritional analysis provided by [TasteBook

　　using the USDA Nutrition Database]( )

　　Cooks' Note

　　DO-AHEAD: Prepare the shots in the morning and store them, covered, in the refrigerator.

　　COOK'S TIP: Pour the soup into a thermos and enjoy it during an afternoon of tailgating, at a picnic, or for a beach party.

　　From The Bride & Groom's Menu Cookbook by Abigail Kirsch and Susan M. Greenberg. Copyright (c) 2002 by Abigail Kirsch and Susan M. Greenberg. Published by Broadway Books.Abigail Kirsch's renowned catering sites are located in Manhattan and Westchester County, and at the New York Botanical Garden. Trained at the Culinary Institute of America and Le Cordon Bleu, she is the past president of the New York and international chapters of Les Dames d'Escoffier. Susan M. Greenberg, her sister-in-law, is a professional freelance writer. Kirsch lives in Pound Ridge, New York, and Greenberg lives in Stamford, Connecticut. Together they also wrote The Bride and Groom's First Cookbook.