Recipe: Gazpacho shots

Total time: 20 minutes, plus 2 hours for chilling

Servings: 8

1 clove garlic, peeled

1 teaspoon salt, divided

1 1/2cucumbers, divided

2 medium, very ripe tomatoes, seeded and roughly chopped

1/2red bell pepper, veins removed, roughly chopped

3 tablespoons lime juice

3 ounces vodka

1/2teaspoon ground cumin

1/2 teaspoon sweet Spanish paprika

1 lime, cut into 8 wedges

1. Using a mortar and pestle, grind the garlic clove with one-half teaspoon of salt to a smooth paste. Seed and roughly chop the half-cucumber. Transfer the garlic paste to the bowl of a blender, and add the tomatoes, cucumber, red pepper, the lime juice and the vodka. Blend on high speed until very smooth and frothy.

2. Place a fine-mesh sieve over a pitcher, and pour the mixture into the pitcher, pushing the contents through the sieve with the back of a wooden spoon. Adjust the seasoning and chill.

3. In a small bowl, combine the cumin, paprika and the remaining one-half teaspoon of salt. Peel the remaining cucumber and cut into 5-inch dipping sticks. Dip one end of each cucumber stick into the spice mix.

4. Pour the gazpacho into shot glasses, garnish with the spice-dipped cucumber sticks, and serve with lime wedges.

Each serving: 41 calories; 1 gram protein; 4 grams carbohydrates; 1 gram fiber; 0 fat; 0 saturated fat; 0 cholesterol; 295 mg. sodium.