Green Gazpacho Shot with Salsa Verde

1. Blend all ingredients, except for the olive oil, in a food processor on high speed.

2. Drizzle the oil into the soup while blending to slightly emulsify it.

3. Season with salt to taste and, if desired, add lime juice.

4. Serve in small shot glasses with crushed ice.

5. Garnish with diced salmon, cucumber, and a radish slice.

Tips

This soup can be prepared a few hours before serving; just store it in the refrigerator without the ice and garnish.