There's nothing like a ripe tomato to get your summer juices flowing. Whether you grow your own or get seduced at the market, this recipe is satisfyingly refreshing -- and easy on the waistline.

Recipe courtesy of Silvana Nardone

Save Recipe Print

Total:: 3 hr 15 min
Active:: 15 min

Yield:: 8 servings

Level:: Easy

Nutrition Info

Healthy

Ingredients

3 large ripe tomatoes (about 1 1/2 pounds), cored and chopped
1 small onion, chopped
1 bell pepper, seeded and chopped
1 cucumber, peeled, seeded and chopped
3 cups tomato juice
2 tablespoons fresh lime juice plus 2 limes, quartered, for serving
2 avocados, peeled and chopped
Kosher salt and freshly ground black pepper
1 jalapeno, seeded and chopped
1/4 cup chopped fresh cilantro or parsley

Directions

Working in batches if necessary, place the tomatoes, onion, bell pepper, cucumber, tomato juice and lime juice in a blender; process until chunky. Stir in the avocados and season to taste with salt and pepper. Refrigerate until completely chilled, at least 3 hours or overnight. Stir in the jalapeno and cilantro. Divide among 8 shot glasses and serve with lime wedges.

My Private Notes

Name: Avocado Gazpacho Shooters
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT3H15M0.000S
Yield: 8 servings
Ingredients: 3 large ripe tomatoes (about 1 1/2 pounds), cored and chopped; 1 small onion, chopped; 1 bell pepper, seeded and chopped; 1 cucumber, peeled, seeded and chopped; 3 cups tomato juice; 2 tablespoons fresh lime juice plus 2 limes, quartered, for serving; 2 avocados, peeled and chopped; Kosher salt and freshly ground black pepper; 1 jalapeno, seeded and chopped; 1/4 cup chopped fresh cilantro or parsley