Yield: 40 servings (approximately 1½ oz. each).

2 ⅔ cups Romaine lettuce, washed and torn

1¾ cups peeled and chopped cucumber

1 cup sliced celery

1 cup green seedless California grapes

1 cup vegetable broth

¾ cup sliced green onions

⅓ cup chopped green bell pepper

⅓ cup chopped day-old bread, crusts removed

¼ cup sherry vinegar or red wine vinegar

2 Tbsp. extra virgin olive oil

1 tsp. chopped garlic

½ tsp. salt

¼ tsp. white pepper

¼ cup finely diced sweet red pepper (garnish)

optional, small toasted crostini

Combine all ingedients except sweet red peppers in a large container. Blend 2 or 3 batches in a blender or food processor until very smooth. Let chill for 1-2 hours. Ladle into individual shot glasses and sprinkle each glass with two or three small dices of sweet red pepper.