Gazpacho Shots with Microgreens: Easy Cold Soup Recipe
When you want something light, fresh, and fuss-free, this chilled gazpacho shots recipe is just the thing. Served in shot glasses and topped with fresh microgreens, it’s a fun and refreshing way to enjoy vibrant vegetables. These mini cold soup shooters work well for a backyard gathering, a light lunch, or as part of a snack board when you’re skipping a full meal.
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As someone who grew up loving tomato juice, this chilled gazpacho felt instantly familiar the first time I tried it. The flavors were bolder, and the whole thing just felt a little more special — especially when served in shot glasses with microgreens on top. Now, it’s just something I throw together when tomato juice doesn’t quite cut it.
Why You Will Love These Gazpacho Shots
- No cooking is required – just chop, blend, and chill.
- Bursting with the flavors of peak-season produce.
- Great for serving at parties or as a cool starter.
- Vegan-friendly and fits well into raw vegan meals.
- Quick to make ahead and easy to dress up with garnish.
If you’re looking to add more summer soup recipes to your warm-weather rotation, this one fits right in. It’s a fun spin on traditional gazpacho soup, with all the same freshness and none of the fuss.
Ingredients
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: In a blender, combine tomatoes, red bell pepper, cucumber, red onion, garlic, olive oil, red wine vinegar, salt, pepper, and smoked paprika.
Step 2: Blend until smooth. Add a bit of cold water if needed to achieve a smooth, pourable texture.
Step 3: Transfer to a pitcher and refrigerate for at least 1 hour. Pour into shot glasses or mini cups. Top each shot with a drizzle of olive oil and a sprinkle of flaky sea salt. Garnish with a mini cucumber slice, a cherry tomato half, and micro greens. Serve chilled.
Expert Tips
- Use ripe tomatoes — they’re the base of the flavor, so the better the tomato, the better the gazpacho.
- Want a little heat? Add a pinch of chili flakes or a splash of hot sauce before blending.
- These gazpacho shots make a great addition to summer dishes like grilled vegetables, sandwiches, or a charcuterie spread.
- If you’re hosting a brunch or picnic, serve these in chilled glasses with a side of crusty bread.
This tomato gazpacho works beautifully as part of a summer soup lineup. You can include it in a cold soup recipes collection or serve it on its own when you want something refreshing for lunch — it’s a standout.
More Summer Recipes
- These 15 Summer Chicken Salad Recipes are packed with fresh ingredients, bold flavors, and easy prep! From classic creamy salads to fruity, zesty, and protein-packed options, these recipes are perfect for warm-weather lunches, picnics, and BBQs.
- Summer desserts don’t get easier than this! Watermelon Pizza is a refreshing, no-bake treat that’s perfect for hot days, backyard parties, and summer snacking.
- This collection of high-protein vegan camping meals is built around simple prep, one-pot cooking, and meals that make sense at real campsites. From skillet dinners you can cook on the spot to quick breakfasts and protein-packed salads, each recipe is designed to keep things easy, filling, and plant-based while you’re outdoors.
- Nothing brings out the best in summer like the sweet-tart combination of strawberries and rhubarb! From classic pies and bubbling crisps to homemade jams and easy make-ahead treats, these 13 strawberry rhubarb recipes make the most of rhubarb season.
- Fresh fruit, fizzy sparkle, and real flavor—these summer mocktails are made for slow, warm days. From crisp coolers to fruity blends, there’s something here for every kind of laid-back afternoon. All non-alcoholic and easy to mix.
If you tried this Gazpacho Shots With Microgreens Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Equipment
Ingredients
- 4 tomatoes ripe, chopped
- ½ red bell pepper chopped
- ½ cucumber peeled and chopped
- ¼ small red onion chopped
- 1 garlic clove minced
- 2 tablespoons olive oil extra virgin
- 1 tablespoon red wine vinegar
- ½ teaspoon sea salt
- ½ teaspoon black pepper freshly ground
- ¼ tsp smoked paprika optional
- ¼ cup cold water
For Garnish:
- Microgreens
- Mini cucumber slices
- Cherry tomato halves
- Drizzle of olive oil
- Flaky sea salt
Instructions
- In a blender, combine tomatoes, red bell pepper, cucumber, red onion, garlic, olive oil, red wine vinegar, salt, pepper, and smoked paprika. Blend until smooth.
- Add a bit of cold water if needed to achieve a smooth, pourable texture. Transfer to a pitcher and refrigerate for at least 1 hour to enhance the flavors.
- Pour into shot glasses or mini cups. Top each shot with a drizzle of olive oil and a sprinkle of flaky sea salt.
- Garnish with a mini cucumber slice, a cherry tomato half, and micro greens. Serve chilled.
Notes
- Use ripe tomatoes — they’re the base of the flavor, so the better the tomato, the better the gazpacho.
- Want a little heat? Add a pinch of chili flakes or a splash of hot sauce before blending.
- These gazpacho shots make a great addition to summer dishes like grilled vegetables, sandwiches, or a charcuterie spread.
- If you’re hosting a brunch or picnic, serve these in chilled glasses with a side of crusty bread.
