This week, Chef Alison Milwe-Grace of AMG Catering shows Tina Redwine how to make late-summer treats. 

1 english cucumber

2 red bell peppers

1/2 small jalapeno

3 cups tomato juice

2 garlic cloves

1/2 cup red onion

1 teaspoon cumin

2 tablespoons red wine vinegar

2 tablespoons sherry vinegar

2 tablespoons lime juice

1/8 cup olive oil

Salt & Pepper to taste

1/2 cup cilantro plus extra for garnish

Then combine the rest of the ingredients in a food processor and pulse until just combined. You want some of the chunky texture to remain. Chill for a minimum of 20-30 minutes to allow flavors to develop. When ready to serve, pour the gazpacho into shot glasses and garnish each with a shrimp. Sprinkle with additional cilantro if desired.

Alison Milwe-Grace

Wilton, Connecticut