AVOCADO GAZPACHO SHOOTERS

Avocado Gazpacho Shooters image

There's nothing like a ripe tomato to get your summer juices flowing. Whether you grow your own or get seduced at the market, this recipe is satisfyingly refreshing -- and easy on the waistline.

Provided by Silvana Nardone

Time 3h15m

Yield 8 servings

Number Of Ingredients 10

Ingredients

3 large ripe tomatoes (about 1 1/2 pounds), cored and chopped
1 small onion, chopped
1 bell pepper, seeded and chopped
1 cucumber, peeled, seeded and chopped
3 cups tomato juice
2 tablespoons fresh lime juice plus 2 limes, quartered, for serving
2 avocados, peeled and chopped
Kosher salt and freshly ground black pepper
1 jalapeno, seeded and chopped
1/4 cup chopped fresh cilantro or parsley

Steps:

Working in batches if necessary, place the tomatoes, onion, bell pepper, cucumber, tomato juice and lime juice in a blender; process until chunky. Stir in the avocados and season to taste with salt and pepper. Refrigerate until completely chilled, at least 3 hours or overnight. Stir in the jalapeno and cilantro. Divide among 8 shot glasses and serve with lime wedges.

Nutrition Facts : Calories 106.8, Fat 6.9 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 17.4 milligrams, Carbohydrate 12.2 grams, Fiber 4.4 grams, Protein 3.6 grams, Sugar 2.2 grams