This recipe is simple to make and is ideal for both formal and informal parties. The deep rich color gives your guests the comfort of a classic and curiosity of the modern twist with the shot glass. Opposed to the traditional regular canned tomatoes, the fire roasted gives an added element to the shots that guests wont expect. Enjoy!

1- 28oz can whole fire roasted organic tomatoes
16oz vegetable stock
1/2T fresh ginger, minced
2T shallot, minced
1t garlic, minced
1T jalapeno, minced
1T butter
1/2t pepper
1/2t kosher salt or to taste
1T sugar
1T sherry
finely shredded Parmesan cheese (garnish)
fresh basil julienne (garnish)

In a blender or food processor puree the tomatoes and stock together. In a 2/2.5qt saucepan saute the ginger, shallots, garlic, jalapeno in butter. Add the tomato mixture, pepper, salt, sugar, sherry to the saucepan, bring to a boil. Reduce heat and let simmer covered for 45minutes, then uncover for another 15minutes.

When soup is finished, remove from heat and puree the soup again in a blender or food processor. Strain soup through a fine mesh strainer. Pour the soup into 3oz shot glasses, garnish with finely shredded Parmesan and the basil. Serve warm or room temp.

Makes approx. 12- 2.5oz servings.

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