Greeny Green Gazpacho Shots

Mix together the lime juice, vinegar, oil, cilantro leaves, and cumin in a small bowl with a wooden spoon. Set aside. Place the zucchini, tomatillos, bell pepper, cucumber, onion, shallot, jalapenos and yellow tomatoes in batches in the bowl of a food processor fitted with the steel blade. Process, adding the juice mixture a little bit at a time, to prevent the blade from being clogged with the vegetables. The soup should have a crunchy texture but without any fully visible pieces of veggies. Pour the soup into a large bowl as each batch is processed. When all the vegetables have been processed, add just enough vegetable broth to give the gazpacho a smoother consistency. Season the soup with the your pepper sauce and salt to taste. Refrigerate in a large jug container for 2 to 3 hours before serving. Fill shot glasses three-quarters full with the gazpacho. Top each glass with whatever garnish topping you like or you could be crazy and have the gazpacho plain. Garnish Toppings: fresh cilantro, washed and trimmed crispy crumbled bacon mangos, cubed avocado slices zucchini slices garlic croutons