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–+ servings
Gazpacho shots

Gazpacho Shots with Microgreens

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Prep Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Course Appetizer, Soup
Cuisine Spanish
Servings 6 mini shots

Equipment

  • blender
  • 6 shot glasses or small cups

Ingredients
  

  • 4 ripe tomatoes, chopped
  • 1/4 cup cold water
  • 1/2 cucumber, peeled and chopped
  • 1/2 red bell pepper, chopped
  • 1 small garlic clove, minced
  • 1 tbsp red wine vinegar
  • 1/4 small red onion, chopped
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • freshly ground black pepper, to taste
  • 1/4 tsp smoked paprika (optional)

For garnish

  • cherry tomatoes, halves
  • mini cucumber, slices
  • drizzle of olive oil
  • flaky sea salt
  • microgreens (optional)

Instructions
 

  • 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.
  • If the mixture is too thick, add a little cold water to reach a silky, pourable consistency.
  • Pour the soup into a pitcher and let it chill in the refrigerator for at least an hour to allow the flavors to develop.
  • When ready to serve, divide the gazpacho into shot glasses or small cups.
  • Finish each serving with a drizzle of olive oil and a pinch of flaky sea salt.
  • Garnish with a thin cucumber slice, a halved cherry tomato, and a few microgreens. Serve well chilled.
Keyword Cold Soup, Gazpacho
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