These Chilled Gazpacho Shots with Fresh Veggies are a refreshing and vibrant way to enjoy the classic Spanish cold soup.

Packed with fresh vegetables like tomatoes, cucumbers, and peppers, this gazpacho is blended to a smooth consistency, then served in small shot glasses for a fun, appetizer-sized treat.

It’s perfect for summer gatherings, barbecues, or as a light, healthy snack that’s bursting with flavor.

Why You’ll Love This Recipe

Gazpacho is a light, flavorful, and nutritious dish that’s perfect for warm weather. The freshness of the raw vegetables, combined with a tangy base of olive oil and vinegar, creates a refreshing and slightly tangy soup that’s incredibly satisfying.

Serving it in shot glasses makes it perfect for parties, and the colorful veggies add texture and vibrancy to each bite. It’s healthy, cool, and incredibly easy to prepare.

Ingredients:

4 medium ripe tomatoes, chopped
1 cucumber, peeled and chopped
1 red bell pepper, chopped
1/2 small red onion, chopped
1 garlic clove, minced
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar (or sherry vinegar)
1 teaspoon lemon juice (optional, for extra brightness)
Salt and pepper, to taste
1/4 cup cold water (or more for desired consistency)
Fresh basil or parsley, chopped (for garnish)

Step-by-Step Instructions:

Prepare the Vegetables: Chop the tomatoes, cucumber, red bell pepper, and red onion into chunks. Place all the chopped vegetables in a blender or food processor.
Blend the Soup: Add the garlic, olive oil, red wine vinegar, lemon juice (if using), and a pinch of salt and pepper to the vegetables. Blend until smooth. If the mixture is too thick, you can add cold water, a little at a time, until you reach your desired consistency.
Chill the Gazpacho: Transfer the gazpacho to a bowl, cover it, and refrigerate for at least 2 hours to allow the flavors to meld and for it to chill thoroughly. This step is key to getting a refreshing, cold soup.
Prepare the Veggie Garnish: While the gazpacho chills, chop additional vegetables (such as cucumber, bell pepper, or even radishes) into small pieces to garnish the shots. You can also chop fresh herbs like basil or parsley for added flavor.
Serve in Shot Glasses: Once the gazpacho is chilled, pour it into shot glasses, filling each about three-quarters full. Garnish each shot with a small spoonful of chopped veggies and a sprinkle of fresh herbs.
Enjoy: Serve immediately as a refreshing appetizer or light snack, and enjoy the cool, crisp flavors of this chilled gazpacho.

Expert Tips for the Recipe:

Texture Variations: For a chunkier gazpacho, pulse the vegetables in the blender instead of fully pureeing them, leaving some texture for added bite.
Chill Time: The longer you let the gazpacho sit in the fridge, the more flavorful it becomes as the ingredients have time to blend together. For best results, make it a few hours ahead of time.
Vegan Version: This recipe is naturally vegan and gluten-free, making it perfect for various dietary preferences.
Spicy Kick: If you like a bit of spice, add a small jalapeño or red chili pepper to the soup base.