TOMATO SHOOTERS WITH SHRIMP

These savory tomato shooters—reminiscent of chilled tomato gazpacho, are the perfect way to start a summer party.

Ingredients

48 oz  whole tomatoes, chopped

20 oz chicken broth

½ cup sliced leeks

½ cup chopped celery (1 stalk)

½ cup chopped carrot (1 medium)

2 tsp tomato paste

2 bay leaves

2 cloves garlic, minced

½ tsp salt

¼ tsp ground black pepper

½ tsp oregano

24 cooked, peeled and deveined medium shrimp 

Snipped fresh chives & small basil leaves 

Preparation

1. In a 5- to 6-quart slow cooker, combine tomatoes, chicken broth, leeks, celery, carrot, tomato paste, bay leaves, garlic, salt and pepper. Cover; cook on Low for 5 to 6 hours or on High for 2 1/2 to 3 hours.

2. Stir in the oregano. Cover; cook for 30 minutes more.

3. Blend the mixture with an immersion blender or blend batches in a blender or food processor until smooth.

4. To serve, divide tomato-milk mixture among 24 tall shot glasses. Top each glass with a whole shrimp. Sprinkle with snipped chives or garnish with celery or basil leaves, if desired.