Gazpacho Shots

Vibrant, refreshing, and packed with the flavors of sun-ripened tomatoes, gazpacho is the ultimate way to cool down on a hot day. This classic cold soup is a staple in authentic Spain recipes, blending fresh vegetables, olive oil, and a touch of vinegar into a smooth and silky delight.

I can never resist a good tomato gazpacho recipe; there’s something about its light, zesty flavor that makes it the perfect addition to any summer menu. Served in shot glasses, these gazpacho shots are a fun and elegant way to enjoy a summer vegetable soup, whether as an appetizer or a refreshing party treat.

For a summer soup that’s as effortless as it is flavorful, this gazpacho recipe is the way to go. Let’s blend up something amazing!

Would you prefer a warm soup? Then try this vegan roasted tomato soup!

Reasons why you’ll love this recipe♡

Refreshing & Light: These chilled gazpacho shots are perfect for hot days, offering a cool and hydrating burst of fresh flavors.

Vibrant & Elegant: The bright colors and beautiful garnishes make these shots visually stunning.

Healthy & Flavorful: Made with fresh vegetables, olive oil, and spices, this gazpacho is packed with nutrients and Mediterranean flavors.

Ingredients you’ll need for this recipe

Servings: 6 mini shots

For garnish

Equipment

blender
6 shot glasses or small cups

Step by Step Guide

1. In a blender, blend together tomatoes, red bell pepper, cucumber, red onion, garlic, olive oil, red wine vinegar, salt, pepper, and smoked paprika until smooth.

2. If the mixture is too thick, add a little cold water to reach a silky, pourable consistency.

3. Pour the soup into a pitcher and let it chill in the refrigerator for at least an hour to allow the flavors to develop.

4. When ready to serve, divide the gazpacho into shot glasses or small cups.

5. Finish each serving with a drizzle of olive oil and a pinch of flaky sea salt.

6. Garnish with a thin cucumber slice, a halved cherry tomato, and a few microgreens. Serve well chilled.

Recipe FAQ

Q: Can I make this gazpacho in advance?
A: Yes, it’s actually better to make it ahead of time! Letting it chill for at least an hour (or overnight) allows the flavors to meld.

Q: Can I use canned tomatoes instead of fresh?
A: Fresh tomatoes are ideal for this recipe, but canned tomatoes can be used in a pinch. Make sure to drain them well before blending.

Q: Can I make this recipe spicier?
A: Absolutely! Add some chopped jalapeños or a pinch of cayenne pepper to give it an extra kick.

Q: What other vegetables can I add to the gazpacho?
A: You can try adding extra veggies like celery, carrots, or even zucchini for more texture and flavor.

Q: Can I skip the vinegar?
A: The vinegar adds a nice tangy flavor, but you can skip it or substitute with lemon juice for a milder acidity.

Q: How can I make this gazpacho thicker?
A: If you want a thicker texture, reduce the amount of water or blend in some extra cucumber or bread crumbs.

Q: Can I use a food processor instead of a blender?
A: Yes, but a blender will create a smoother texture. A food processor will work if you don’t mind a chunkier consistency.

Q: Can I serve this gazpacho as a main dish?
A: While it’s typically served as an appetizer, you can serve larger portions as a light main dish, especially on hot days.

Q: How long will the gazpacho last in the fridge?
A: The gazpacho will stay fresh in the fridge for about 2-3 days. Just be sure to stir it before serving as the flavors can settle.

Q: Can I freeze this gazpacho?
A: It’s not recommended to freeze gazpacho, as the texture may change when thawed. However, you can freeze the base (without garnishes) if needed.

Q: Can I make this gazpacho without tomatoes?
A: While tomatoes are the main ingredient, you can try substituting them with watermelon or strawberries for a fruity variation.

Q: What can I serve this gazpacho with?
A: Gazpacho pairs well with crusty bread, grilled cheese, or a fresh salad.

Q: Can I add herbs to the gazpacho?
A: Yes! Fresh basil, mint, or parsley would make great additions for extra flavor.

Q: How can I make this gazpacho vegan?
A: This recipe is already vegan.

Q: Can I use a different type of vinegar?
A: Yes, you can substitute red wine vinegar with white wine vinegar, apple cider vinegar, or even sherry vinegar for a slightly different flavor profile.