Gazpacho and egg shooters
0
Points®
Total Time
36 min
Prep
6 min
Serves
14
Difficulty
Easy
Full of fresh vegetables including diced tomatoes, cucumber, jalapeño and onion mixed in a food processor, serve these shooters at your next brunch or cookout. They can be made ahead of time and refrigerated. They get a slight kick from the jalapeño peppers. When dicing the jalapeños, you'll want to wear gloves so as not to get the heat from the peppers on your hands. Cut the jalapeños in half lengthwise, which will expose the membranes that hold the seeds in place. Take a spoon to scoop out both the membranes and seeds before chopping.
Ingredients
Canned diced tomatoes
14½ oz, 1 (14 1/2-ounce can), petite size
Tomato juice
1 cup(s)
English cucumber
½ medium, chopped
Jalapeño pepper
½ medium, seeded and chopped
Red onion
1½ Tbsp, chopped, chopped
Red wine vinegar
1½ tsp
Table salt
⅛ tsp
Hard boiled egg
1 item(s), large, large size, finely chopped
Fresh parsley
1 Tbsp, finely chopped
