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Gazpacho Shooters with Smoked Salmon

I recently worked with a chef who served a quick appetizer that included
homemade gazpacho topped with baby mozzarella balls and rolled-up bites of
smoked 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.