Gazpacho Shooters

• FAST
• HEALTHY
• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 2 1/2 pounds Brandywine or other flavorful beefsteak tomatoes
2. 1 garlic clove, smashed
3. 1/2 small jalapeño, seeded
4. 2 tablespoons cider vinegar
5. 1/2 small red onion, finely diced
6. 1 large celery rib, finely diced
7. 1/2 medium European cucumber—peeled, seeded and finely diced
8. Salt and freshly ground pepper
9. Extra-virgin olive oil, for drizzling

1. Bring a large pot of water to a boil. Meanwhile, fill a large bowl with ice water. Using a sharp knife, make a shallow X in the bottom of each tomato. Add the tomatoes to the boiling water and blanch just until the skins begin to pull away, about 20 seconds. Using a slotted spoon, immediately transfer the tomatoes to the ice water. Drain and peel the tomatoes.
2. Halve the tomatoes crosswise. Squeeze the seeds into a sieve set over a bowl. Press on the seeds to extract the juice; discard the seeds. Cut the tomatoes into large chunks. In a food processor or blender, puree the tomatoes with 1/2 cup of the strained juice. Add the garlic, jalapeño, vinegar and half each of the diced red onion, celery and cucumber and process until smooth. Transfer the gazpacho to a bowl. Stir in the remaining diced red onion, celery and cucumber and season with salt and pepper. Pour into small glasses, drizzle with olive oil and serve.