The appetizer, Light and fresh

Gazpacho shooters

Name: Gazpacho shooters
Prep time: 20 min
Total time: 30 min
Yield: 6 people
Cuisine: Light and fresh
Ingredients: 1 kg Ripe tomatoes; 1 Red bell pepper; 1 Cucumber; 1 cloves Garlic; 0.5 Sweet onion; 2 slices Sandwich bread; 4 tbsp Olive oil; 2 tbsp Sherry vinegar; 1 tsp Salt; 1 pinch Pepper

Gazpacho shooters are a cold summer vegetable soup served in small glasses as a starter, for 6 people. They take 20 minutes of active work and are made entirely the night before, so the flavors can round out in the fridge. The difficulty is very easy, the cost is about €1.00 per person, and the key to success is blending thoroughly, then straining for a silky texture.

A cold soup of ripe tomatoes like in Andalusia, served in small frosted glasses, pure summer pleasure.

For: 6 people
Work: 20 min
Total time: 30 min
Prep: Prepared the day before
Difficulty: Very easy
Cost per person: €1.00
Calories per person: 90 kcalcalculated by Kiloach, your weight coach

Gazpacho shooters capture summer in a small glass, with ripe tomato leading the way, lifted by bell pepper, cucumber, and a touch of garlic. The bread gives it body without weighing it down, and the sherry vinegar adds a little kick that wakes up your taste buds from the first sip.

This is the perfect starter for a backyard dinner with friends or a family gathering on a hot day. Served in small frosted glasses, it's easy to sip standing up while the last guests arrive, leaving plenty of room for a heartier dish to follow.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

The day before 4 steps, 10 h 30
The same day Nothing to do
Before the guests arrive Nothing to do
When it's time to serve 1 step

The night before, prep and blend all the vegetables, strain the soup, then let it rest overnight in the fridge in a sealed jar. Just before your guests arrive, pull the glasses from the freezer if you've frosted them. At serving time, stir the gazpacho, pour it into the cold glasses, and finish with a drizzle of olive oil.

The ingredients

6 people

Fruits and vegetables

Ripe tomatoes 1 kg
Red bell pepper 1
Cucumber 1
Garlic 1 cloves
Sweet onion 0.5

Bakery

Sandwich bread 2 slices

Pantry

Olive oiloften in the pantry 4 tbsp
Sherry vinegar 2 tbsp
Saltoften in the pantry 1 tsp
Pepperoften in the pantry 1 pinch

Allergens Gluten

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

Roughly chop the tomatoes, the seeded bell pepper, the peeled cucumber, the garlic, and the onion. 15 min

Remove the garlic germ, it makes gazpacho bitter and harder to digest.
Blend all the vegetables with the bread, oil, vinegar, salt, and pepper until the texture is completely smooth. 10 min

Pour the oil in a thin stream while blending, it emulsifies and gives the soup a velvety feel.
Strain the soup through a fine sieve to remove the skins, then taste and adjust the seasoning. 5 min

Cold dulls flavors, so salt and add vinegar a bit more generously than you would for a hot soup.
Keep the gazpacho in the fridge overnight in a sealed jar. 10 h

Place it at the very back of the fridge, that's where the cold stays the most even.

When it's time to serveThe final touches, right in front of your guests.

Stir, pour into small, very cold glasses, and add a drizzle of olive oil.

A few diced cucumber pieces at the bottom of the glass add a nice crunch.

Our tips to get it right

Pick tomatoes that are truly ripe, even slightly overripe, they're sweeter and keep the gazpacho from tasting too sharp.
Put the glasses in the freezer an hour before serving, the frosted glass keeps the soup cold longer during the gathering.
If your gazpacho turns out too thick after a night in the fridge, thin it with a splash of ice water before serving.

The variations

Swap the sandwich bread for a slice of stale bread or some baguette crumb, the result works just as well.
For a gluten free version, simply skip the bread, the cucumber and tomato keep the texture nice and fluid.
For kids, make a milder batch with less vinegar and no pepper, served in small glasses with a colorful straw.

What to serve it with

Small garlic croutons for dipping
Thinly sliced cured ham
Chilled dry white wine

Storage

Gazpacho keeps for 2 to 3 days in the fridge in a sealed jar. It doesn't freeze well, the texture separates once thawed. Always serve it very cold, straight from the fridge.

Questions about this recipe

Can I make gazpacho without a powerful blender?

A regular blender works fine as long as you blend it long enough and strain the soup afterward. Straining fixes any slightly rough texture and guarantees a smooth result.

Do I need to peel the tomatoes before blending?

No, that's not necessary, straining removes the skins at the end. It saves you a tedious step without losing any smoothness.

How can I serve gazpacho for a more festive gathering?

Serve it in small frosted glasses, with a drizzle of olive oil and a few diced cucumber pieces at the bottom. You can also vary the glassware, shot glasses, small bowls, or tasting cups, depending on your table style.

Does gazpacho work well for a large group?

Yes, the recipe scales up easily since everything is made ahead and kept chilled. It's a practical starter when you're hosting a crowd, since there's nothing to do at the last minute.

Can gazpacho shooters be made ahead?

Yes, it's even recommended. The recipe needs 20 min of work in total, split up like this, the day before, 4 steps, when it's time to serve, 1 step.

How long does it take to make gazpacho shooters?

Allow 30 min in total, including resting and cooking time, of which 20 min is actual work. The recipe is rated "very easy".

How many calories are in gazpacho shooters?

About 90 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does gazpacho shooters cost?

About €1.00 per person, that's €6.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Remember to ask your guests about their allergies before putting your menu together.