Green Gazpacho Shot with Salsa Verde
Shot of zesty and smooth gazpacho made with tomatillo-based salsa verde.
Ingredients
Number of portions
Gazpacho:
300 ml Santa Maria Salsa Verde
150 ml water
20 g white wine winegar
120 g green bell pepper
350 g cucumber
150 g avocado
40 g garlic
50 g lime juice
15 g jalapeño
20 g parsely
20 g coriander
5 g salt
60 ml olive oil
Garnish:
Ice, crushed
100 g salma/sushi salmon, finely diced
100 g cucumber, finely diced
20 g radish, thinly sliced
How to prepare
Blend all ingredients, except for the olive oil, in a food processor on high speed.
Drizzle the oil into the soup while blending to slightly emulsify it.
Season with salt to taste and, if desired, add lime juice.
Serve in small shot glasses with crushed ice.
Garnish with diced salmon, cucumber, and a radish slice.
Tips
This soup can be prepared a few hours before serving; just store it in the refrigerator without the ice and garnish.
Recipe categories
Food