Ingredients for Green Gazpacho Shots

• 1 cucchiaio di succo di lime fresco

• 2 cucchiai di aceto di riso

• 60ml olio extra vergine di oliva

• 2 tablespoons fresh coriander

• 1 cucchiaino di cumino macinato

• 1 small courgette, trimmed and coarsely chopped

• 2 tomatillos, husks removed, quartered

• 1 medium green 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

• 60 to 120ml vegetable broth

• Tabasco sauce

• Sale

• 1/3 cup soured cream

• 1 bunch fresh coriander, washed and trimmed

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

2. Place the courgette, tomatillos, 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.

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.

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

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

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