Gazpacho Shooter (Chilled Spanish Soup)
An elegant chilled tomato soup served in shot glasses, perfect for cocktail parties and summer gatherings. The key is using peak-season tomatoes and allowing the flavors to meld for at least 4 hours before serving.
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Servings: 12 shooters
Calories: 83kcal
Equipment
High-powered blender
Fine-mesh strainer
Shot glasses or small glasses (2-3 oz)
Ladle or small pitcher for pouring
Ingredients
Gazpacho Base
- 2 pounds ripe tomatoes preferably heirloom or vine-ripened, cored and roughly chopped
- 1 medium English cucumber about 12 oz, peeled and roughly chopped
- 1 medium red bell pepper about 6 oz, seeded and roughly chopped
- 1 small shallot about 2 oz, roughly chopped
- 2 cloves garlic smashed
- 2 tablespoons sherry vinegar plus more to taste
- 1/4 cup extra-virgin olive oil high quality, fruity
- 1 teaspoon fine sea salt plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1 slice day-old crusty bread about 1 oz, crust removed (optional, for body)
Garnish
- 2 tablespoons extra-virgin olive oil for finishing
- 12 small fresh basil leaves or microgreens
- 1/4 cup cucumber brunoise (1/8-inch dice)
- 1 pinch fleur de sel or flaky finishing salt
Instructions
Prepare the Vegetables
- Roughly chop the tomatoes, cucumber, bell pepper, and shallot. There is no need for precision here—the blender will do the work. Remove the core and any white pith from the tomatoes, as these contribute bitterness.
- Combine all vegetables in a large bowl. Add the smashed garlic, sherry vinegar, olive oil, salt, and pepper. If using bread for additional body, tear it into small pieces and add to the bowl.
- Toss everything together, cover, and let sit at room temperature for 30 minutes. This allows the salt to draw out moisture and the flavors to begin melding.
Blend and Strain
- Transfer the vegetable mixture to a high-powered blender in batches if necessary. Blend on high for 2-3 minutes until completely smooth and slightly aerated. The mixture should be uniformly pureed with no visible chunks.
- For silky-smooth shooters, pass the gazpacho through a fine-mesh strainer, pressing on the solids with a rubber spatula. Discard the pulp. This step is essential for the refined texture expected in a shooter presentation.
- Taste and adjust seasoning. The gazpacho should taste bright and balanced—add more vinegar for acidity, salt to amplify flavors, or a pinch of sugar if tomatoes are not peak-ripe.
Chill and Serve
- Transfer to a covered container and refrigerate for at least 4 hours, preferably overnight. Cold temperatures meld the flavors and allow the soup to develop its characteristic brightness.
- Before serving, stir the gazpacho and taste again—cold dulls flavor perception, so you may need additional salt or vinegar. The consistency should be pourable but not watery.
- Pour into chilled shot glasses, filling about three-quarters full. Garnish each shooter with a drizzle of olive oil, a small pile of cucumber brunoise, a single basil leaf, and a few flakes of finishing salt.
- Serve immediately on a tray lined with crushed ice to keep shooters cold throughout service.
Notes
For the most vibrant color and flavor, use tomatoes at peak ripeness—they should yield slightly to pressure and smell intensely of tomato at the stem end.
The bread is traditional in Andalusian gazpacho and creates a more substantial texture. Omit it for a lighter, more modern interpretation.
Gazpacho shooters can be prepared up to 2 days ahead. The flavors actually improve with time as they continue to meld in the refrigerator.
For a dramatic presentation, serve shooters on a bed of rock salt or crushed ice to keep them thoroughly chilled.
Nutrition
Calories: 83kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 202mg | Potassium: 252mg | Fiber: 1g | Sugar: 3g | Vitamin A: 990IU | Vitamin C: 24mg | Calcium: 15mg | Iron: 0.4mg
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