Chilled Soup Shooters
These are intended as a single-gulp start to a meal, served chilled to provide a sharp, clean contrast to what follows. The goal is intensity—each ounce must carry the full character of the raw ingredients.
Temperature is your primary ingredient.
The soup and the serving vessels must be kept in the refrigerator until the very second of service. Warm glass will ruin the crisp impact of the cold liquid.
- high-speed blender
- fine-mesh sieve
- 12 two-ounce shot glasses
- chilled serving tray
What goes in.
- 2 lbripe vine tomatoes, cored and chopped
- 1/2cucumber, peeled and seeded
- 1small shallot, peeled
- 1 tbspsherry vinegar
- 1/4 cupextra virgin olive oil
- 1 tspsea salt
- pinchcayenne pepper
Pass through the sieve
After blending, force the mixture through a fine-mesh sieve using the back of a ladle. This removes skins and fibers, resulting in the velvety mouthfeel required for a drinkable soup.
The method.
Blend
Combine tomatoes, cucumber, shallot, vinegar, oil, salt, and cayenne in the blender. Run on the highest setting for at least one full minute until the mixture is uniform.
Strain
Place a sieve over a large bowl and pour the puree through. Push down firmly with a ladle until only dry pulp remains. Discard the pulp.
Chill
Cover the bowl tightly with plastic wrap and place it in the coldest part of the refrigerator for at least four hours. Do not attempt to rush this by using a freezer.
Pour
Remove the soup and glasses from the refrigerator at the same time. Pour exactly two ounces into each glass and serve immediately while condensation is still forming on the exterior of the glass.
Other turns to take.
Green Pea and Mint
Blanched peas, fresh mint leaves, lemon juice, and heavy cream, blended and strained.
Yellow Bell Pepper
Roasted yellow peppers, garlic, and a splash of white balsamic vinegar for a sweeter, brighter profile.
When it doesn't go to plan.
Always chill the shot glasses in the freezer for 20 minutes before serving.
If the soup separates while chilling, give it a quick whisk before pouring into the glasses.
A single chive or a tiny drizzle of oil on top acts as a visual anchor in such a small vessel.
The ones that keep coming up.
Can I make these a day in advance?
Yes, they hold their flavor well for up to 24 hours, but the vibrancy of the color may dull slightly over time.
Should I use ice to cool them faster?
Never add ice directly to the soup; it will dilute the flavor and change the viscosity.
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