Spicy Gazpacho Shots

• 9 medium tomatoes (about 3 lb.), cored, seeded and quartered
• 1 large green bell pepper, cored, seeded and coarsely chopped
• 1 jalapeno, seeded and chopped
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 2 slices white bread (about 1.5 oz.), crusts removed, torn into pieces
• 2 cups chilled tomato juice
• 1/4 cup red wine vinegar
• 2 tablespoons olive oil
• Salt and pepper
• 2 scallions, white and light green parts, sliced (about 2 Tbsp.), optional
• 1/2 cup chopped avocado, optional

1. Combine tomatoes, bell pepper, jalapeno, onion, garlic and bread in a blender. Add 1 cup juice and pulse until chunky. Whisk in vinegar and oil and season with salt and pepper. Thin with additional juice, 2 Tbsp. at a time, until mixture reaches desired consistency. Cover and chill at least 2 hours or overnight.
2. Check seasoning, adjust if desired, and serve cold, topped with scallions and avocado, if using.

tomatoes, green bell pepper, onion, garlic, white bread, tomato juice, red wine vinegar, olive oil, salt, scallions, avocado

Taken from www.myrecipes.com/recipe/spicy-gazpacho-shots (may not work)