Chilled Gazpacho Shooters are refreshing, mini servings of vegetable soup, perfect for summer, bursting with fresh flavors and vibrant colors.
Ingredients
Scale
4 large ripe tomatoes, roughly chopped
1 medium cucumber, peeled and diced
1 red bell pepper, seeded and chopped
1 small red onion, roughly chopped
2 cloves garlic, minced
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup cold water (adjust for consistency)
2 tablespoons fresh basil, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon lemon juice
Optional garnish: microgreens, thin radish slices, or croutons
Instructions
- Chop all vegetables and mince garlic.
- Blend vegetables, garlic, olive oil, vinegar, salt, pepper, and lemon juice until smooth.
- Add cold water for desired consistency and blend again.
- Chill for at least 2 hours.
- Serve in shooter glasses and garnish as desired.