Servings: 6 mini shots
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.
Nutrition
Calories: 65kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 199mg | Potassium: 263mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1054IU | Vitamin C: 25mg | Calcium: 16mg | Iron: 0.4mg
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