Spicy gazpacho shooter with goat cheese cream

Time 25 minutes
Yields Serves 6
Spicy gazpacho shooter with goat cheese cream
(Katie Falkenberg / Los Angeles Times)

Soak the bread in water to cover until soft, 5 to 15 minutes. Grind the tomatoes, bell pepper, cucumber and garlic in a blender until fairly smooth. You may have to stop and tamp the mixture down once or twice to fully purée.


Squeeze the water out of the bread, add the bread to the blender and purée until smooth, tamping and scraping down the sides as necessary.


With the blender on, add the olive oil in a slow stream. As the oil is incorporated, the gazpacho will turn from tomato-juice red to a paler, orange color. Blend in the vinegar and water. Blend in the harissa, cumin and salt. Taste and adjust seasoning. The mixture should be thick enough to generously coat the back of a spoon.


Pour the gazpacho through a fine-mesh strainer into a pitcher and chill until serving time. You should have about 3 cups.


Beat the goat cheese with a spoon until it’s smooth. Gradually beat in the heavy cream until the mixture is the texture of soft buttercream.


Ladle 1/2 cup of the soup into a large shot glass, demitasse cup or juice glass. Spoon a dollop of 1 to 2 tablespoons goat cheese cream into the center. Sprinkle with a generous grating of freshly ground black pepper. Repeat with the remaining gazpacho.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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