Chilled Gazpacho Shooters
Refreshing cold tomato soup served in shot glasses with cucumber and herb garnish
- 2 lbsripe tomatoes(cored and quartered)
- 1English cucumber(peeled, seeded, chopped)
- 1red bell pepper(seeded and chopped)
- 0.25 cupred onion(chopped)
- 2 clovesgarlic
- 3 tbspsherry vinegar
- 0.25 cupextra virgin olive oil
- 1 tspkosher salt
- 0.25 tspblack pepper
- 24shot glasses
- 0.5 cupcucumber(finely diced, for garnish)
- 2 tbspfresh basil(chiffonade, for garnish)
Gazpacho must be made at least 2 hours ahead; can be made up to 3 days ahead. Flavor improves overnight. Pour into glasses just before serving.
- 1Combine tomatoes, cucumber, bell pepper, onion, and garlic in blender
- 2Blend until smooth
- 3With blender running, drizzle in olive oil
- 4Add sherry vinegar, salt, and pepper
- 5Strain through fine-mesh sieve for silky texture (optional)
- 6Refrigerate at least 2 hours until very cold
- 7Taste and adjust seasoning
- 8Pour into shot glasses
- 9Top each with diced cucumber and basil
- 10Serve immediately
Use the ripest, most flavorful tomatoes you can find. Sherry vinegar is traditional - don't substitute balsamic. Straining creates a smoother texture but chunky is also authentic. The soup should be very cold - chill the glasses too. A drizzle of olive oil on top is classic.
Gazpacho originated in the Andalusia region of Spain, where it was created as a refreshing meal for hot summer days. Traditional versions were thickened with bread, but modern preparations often skip this step. The soup has been enjoyed for centuries as a cooling, nutritious dish.