Smokey Tomato Soup Shots with Clams Ingredients

Preparation

1. Heat the oven to 300°F (150°C) . Toss the tomatoes, onion, garlic and rosemary with the olive oil, salt and pepper. Roast for 90 minutes or until very tender; discard the rosemary sprig.
2. Transfer the roasted vegetables to a blender and process until smooth. Strain the mixture through a fine sieve; discard solids. Chill for 2 hours or for up to 2 days. Just before serving, stir in the clams and hot sauce. Pour into 2 oz. shot glasses to serve as an appetizer. Makes 12 appetizers.

Tips:

1. Toss coarse sea salt with the coarse pepper in a shallow dish. Moisten the shot glass rims with a lemon wedge; turn the moistened rim in the salt and pepper mixture to coat. Fill each glass carefully with soup and garnish with a mini celery stick.
2. Double the recipe and serve warm in bowls as a soup course to serve four.
3. Add a splash of vodka or tequila to make this a cocktail and appetizer in one.
4. For an instant shortcut, use your favourite prepared tomato soup and simply add the clams and hot sauce.