Chilled Gazpacho Shooters

Serves 6 · 25 min prep

Estimate for one serving

• 165 cal
• 3g protein
• 16g carbs
• 11g fat
• 3g fiber

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Ingredients

• 2 lb ripe tomatoes
• 1 English cucumber
• 1 red bell pepper
• 1/2 green bell pepper
• 1/4 cup red onion
• 1 garlic clove
• 1 cup cubed stale crusty bread
• 2 tbsp sherry vinegar
• 1/4 cup extra-virgin olive oil
• 1.25 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika
• 1/2 tsp hot sauce
• 1/2 cup ice water
• 2 tbsp fresh basil or chives for garnish

Instructions

1. 1Core and roughly chop the ripe tomatoes. Peel and seed the English cucumber, then chop. Seed and chop both bell peppers. Roughly chop the red onion and smash the garlic clove.
2. 2Place the chopped tomatoes, cucumber, peppers, onion, garlic, and stale bread cubes in a large blender or food processor. Add the sherry vinegar, kosher salt, black pepper, smoked paprika, and hot sauce.
3. 3Blend on high until mostly smooth, about 45 to 60 seconds, scraping down the sides once. With the motor running, stream in the extra-virgin olive oil until the soup looks silky.
4. 4Add ice water a splash at a time until the gazpacho is pourable but still body-rich, not watery. Taste and adjust salt, vinegar, or heat.
5. 5Strain through a medium-mesh sieve into a pitcher if you want an ultra-smooth shooter texture, pressing solids with a spoon; skip straining for a more rustic bowl-style lunch.
6. 6Cover and refrigerate at least 2 hours or overnight so the flavors bloom and the soup is thoroughly cold.
7. 7Stir well before serving. Pour into small glasses, jars, or shot-style cups for easy backyard passing.
8. 8Drizzle a few drops of olive oil on each shooter, snip fresh basil or chives over the tops, and serve ice-cold with a tiny spoon or for sipping.