Gazpacho Shooters
Served as appetizers, these Gazpacho Shooters make an elegant, cool addition to a summer menu! Garnished beautifully, they’ll be a major hit!!
Years ago, my mom introduced us to a cold tomato soup garnished with homemade croutons and diced vegetables. My sisters and I fell hard for her Gazpacho Soup Recipe with all the toppings. They bring back memories of a glorious childhood.
Why You Must Make
- This is no ordinary appetizer!
- It’s cool, refreshing and delicious.
- It’s great for summer parties. Garnishing it to the hilt makes for a fun presentation.
- They are a mini version of my favorite summer soup.
Recipe Tips
- You can make your gazpacho ahead of time and keep chilled in the refrigerator.
- Homemade croutons will take this recipe to another level!! Boxed will never compare, so take the time to make a batch.
- Pick out any small glasses for serving. Even a mix of sizes will be fun and eclectic.
- Serve with small spoons if available so the garnishes can be eaten.
- Garnish each glass for the best presentation.
Frequently Asked Questions
If you haven’t had or heard of gazpacho before, it’s a cold Spanish soup. As with most recipes, there are a zillion variations, but a classic gazpacho recipe comes from the Andalusia region in the southern part of Spain. According to the Food Lover’s Companion, “This uncooked soup is usually made from a pureed mixture of fresh tomatoes, sweet bell peppers, onions, celery, cucumber, breadcrumbs, garlic, olive oil, vinegar, and sometimes lemon juice.”
Yes, gazpacho is extremely healthy! Almost all of the ingredients have health benefits: tomatoes, olive oil, garlic, and vegetables. The calorie count is quite low.
Gazpacho is not cooked and is served cold. This makes it perfect for summer entertaining.
Use the ingredients as your inspiration: chopped or sliced cucumbers, chopped red bell peppers and celery, and/or homemade croutons are perfect. Other ideas include shrimp or crab, a salted rim, a skewer with a cherry tomato, a mini cucumber slice, a drizzle of extra version olive oil, or even grated egg and Serrao ham.
You May Also Like:
- Peach Lemongrass Soup with Creme Fraiche from Boulder Locavore
- Chilled Corn and Crab Soup from Foodie Crush
- Bacon Corn Chowder
- Beef Mushroom Soup with Barley
- Classic Gazpacho with Homemade Croutons
- Homemade Beef Barley Soup
Gazpacho Shooters Recipe
A mini version of my favorite summer soup.
Ingredients
- 1 14.5-ounce can whole peeled tomatoes
- ½ cup tomato or V-8 juice
- ¼ green bell pepper, chopped
- ½ English cucumber, peeled, seeded and chopped
- ¼ small red onion, chopped
- 2-3 teaspoons red wine vinegar
- 1 ½ teaspoons olive oil
- Salt to taste
- Freshly ground black pepper to taste
- Tabasco or favorite hot sauce, to taste
- Red bell pepper, cucumber, onion, avocado diced, to garnish
- Homemade croutons, to garnish*
- Fresh Italian parsley or cilantro, to garnish
Instructions
- Place tomatoes, tomato juice cucumber, onion, green pepper, 2 teaspoons of red wine vinegar, and olive oil in a blender and puree.
- Taste, then season with another teaspoon of vinegar, salt, pepper, and Tabasco if desired.
- Pour into small glasses (I used 2-ounce capacity glasses) and garnish with diced vegetables, croutons, and a small herb leaf to serve.
- To make homemade croutons, cut slices of a sturdy loaf into small cubes. Heat equal parts olive oil and butter in a saute pan and add bread. Cook till all sides are lightly browned. Sprinkle with salt if desired. Cool before garnishing soup.
Notes
Garnish with your favorite gazpacho toppings.
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Nutrition Information:
Yield:
15Serving Size:
Small shooter glassAmount Per Serving: Calories: 43Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 98mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 1g
From about the age of 10 on, my family would pile in our Plymouth Satellite station wagon (in the days before seatbelts!) and drive across Iowa, Nebraska, and half of Colorado to the sleepy ski town of Aspen. The jet-setters were gone and mainly locals wandered the streets. We hiked, picnicked, listened to practices at the world-renowned music tent, and dined at some of the tony restaurants for lunch. Each day we had another adventure.
Aspen was where my mom had her first taste of gazpacho and then hit the Pitkin County library for a recipe to recreate it in our condo. It was those buttery homemade croutons that reeled me in, such a divine garnish along with chopped bell peppers, cucumbers, and onions.
25 Comments on “Gazpacho Shooters”
I started making gazpacho when I started growing tomatoes. We had so many tomatoes and I went searching for ways to use them. I fell hard for gazpacho. Yours is a great recipe, love it!
This is so amazing and really easy to make!! Thanks for sharing the recipe!
Peach Cobbler is the summer treat that I remember. I don’t remember if Mom made it with canned or fresh peaches but it was good. Your gazpacho shooters look elegant enough for a fancy dinner party!
I read the title of this post as ganache shooters, haha!
But gazpacho shooters are just as amazing, they seem to feature on many of the establishments I have worked at over the years, often with an oyster in them. I prefer the vegetarian version tho. Very pretty and making me wish for summer. Have a shot for me please.
These mini shooters are fabulous. Perfect to ‘wet ones whistle’ so to speak!
Now this is how to enjoy gazpacho!
What a lovely first course.
i love gazpacho! perfect for summer! Thanks for sharing, Liz!
This is a summer favorite in our house. I have to admit I don’t have a recipe – I just go out to the garden and pick tomatoes, cucumbers and see what else I can throw in. Love your presentation…how clever to have a shooter!
Oh wow, I can never resist such temptations, Liz! Have a wonderful week, my dear! xoxo
These shooters sound absolutely amazing! Gorgeous photos and I love the toppings.
Off season Colorado is sometimes nicer than tourist / student crowds. Buttery croutons would reel me in, too…And your shooters are perfectly grownup sophisticated soup treats for a current Colorado (California or Tokyo) cocktail party!
Oh my gosh! I love, love, love this recipe! I have to plan a summer get together just so I can serve this!! Thanks so much for sharing, Liz
Love all the vegetables in this fresh summer soup.
It might be 100 degrees in LA tomorrow. This cool beauty is well-timed. GREG
This is truly one of my favourite summer soups. I can’t wait to try your recipe, it’s going to be a scorcher here today.
One of my favourite summer memories is the family piling into the car and driving up to Wasaga Beach to picnic and swim all day. Mom always had an amazing lunch of German potato salad, oven-fried chicken and bread!
Those shooters are beautiful! I’ve never made my own gazpacho, but now I really want to once the garden starts burying us in produce!
What a great way to cool off!
Beautiful. Beautiful story. Beautiful photo. Beautiful recipe.
I’ve never had gazpacho but yours look gorgeous! Love all the flavors. Thanks for participating in today’s event!
This looks like such a refreshing summer treat. I can’t wait to experiment and try this with garden fresh tomatoes!
Oh Liz, I need one of these! So pretty and I love the shooters!
I’ve made gazpacho many ways but never with avocado. I love the little shooters!
Gazpacho is such a great summer recipe, and you’ve got some great toppings that make your recipe standout. The toppings, and the gorgeous photos, that is 🙂
Aspen in the summer sounds like the ideal place, Liz. Isn’t it funny how many of our best memories of being a kid meant exploring and adventure. I wonder how many children get to do that anymore. Your gazpacho shooters are gorgeous! They’d make a fabulous starter at any party!