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Using a food processor, puree 1 cup tomato juice, 1 clove garlic and 1 jalapeņo chile. Transfer to a large bowl; add 1 1/2 cups tomato juice, 1 cup peeled and finely chopped English cucumber, 1/2 cup finely chopped green bell pepper and a handful of cilantro leaves. Serve chilled in twelve 2-ounce shot glasses, topped with cilantro leaves.