Gazpacho Shooters with Smoked Salmon
I recently worked with a chef who served a quick appetizer that includedhomemade gazpacho topped with baby mozzarella balls and rolled-up bites ofsmoked salmon—the combination was really wonderful!You can serve these in double-shot glasses, or in larger-sized bowls.
Ingredients
- 8 ripe Roma (or other type tomatoes)
- ½ cucumber (peeled)
- ½ green bell pepper
- 2 garlic cloves
- ¼ red onion
- ¼ cup olive oil
- 2 Tbsp sherry vinegar (or red wine vinegar)
- 2 tsp Kosher salt (or more, to taste)
- 4 oz smoked salmon (cut into half-inch wide strips)
- 12 baby mozzarella balls
- A drizzle of olive oil (as garnish)
Instructions
- Blend together the Roma tomatoes, cucumbers, green bell pepper, garlic cloves,
- red onion, olive oil, sherry vinegar, and Kosher salt.
- Strain the mixture through a fine mesh strainer.
- Taste, and add more Kosher salt or sherry vinegar if desired.
- Cool down the gazpacho in the fridge for roughly two hours before serving.
- When you are ready to serve, cut the thinly-sliced smoked salmon into half-inch-wide strips.
- Roll each strip up into a bite-sized tiny roll of smoked salmon.
- Whisk together the chilled gazpacho that you made earlier, and add to shooter glasses or chilled bowls.
- Top each serving with a piece or two of the rolled-up smoked salmon bites, along with a mini mozzarella ball.
- Serve cold.
Notes
You can make the gazpacho in advance of serving this dish, and keep it cold in the fridge. Mix again with a whisk or immersion blender right before serving, as the contents tend to separate after being stored for a while.