Chilled Gazpacho Shooters

Serves 6 · 20 min prep

Ingredients

• 2 lb ripe tomatoes
• 1 medium English cucumber
• 1 red bell pepper
• 1/4 medium red onion
• 1 garlic clove
• 1 cup cubed stale crusty bread
• 2 tbsp sherry vinegar
• 1/3 cup extra-virgin olive oil
• 1 1/4 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
• 1 tbsp olive oil for garnish

Instructions

1. 1Core and roughly chop the tomatoes, peel and seed the cucumber if the skin is thick, seed the bell pepper, and roughly chop the red onion and garlic.
2. 2Place the chopped vegetables in a blender with the stale bread cubes, sherry vinegar, kosher salt, black pepper, smoked paprika, and hot sauce.
3. 3Blend on high until mostly smooth, then stream in the extra-virgin olive oil and enough ice water to reach a silky, sipable consistency, about 1 to 2 minutes total blending.
4. 4Taste and adjust salt, vinegar, or heat; the soup should taste bright, savory, and slightly smoky from the paprika.
5. 5Strain through a medium-mesh sieve into a pitcher if you want an ultra-smooth shooter texture, pressing solids with a spoon, or leave lightly rustic.
6. 6Chill the gazpacho at least 2 hours or overnight so it is thoroughly cold and flavors marry—ideal make-ahead for hosts.
7. 7When ready to serve, stir the pitcher, pour into small glasses or shot glasses, and finish each with a drop of olive oil and a snip of basil or chives.
8. 8Keep the pitcher on ice at the lunch spread so shooters stay refreshing between rounds.
9. 9Offer as a cool starter sip alongside grilled mains or as a light midday refresher that feels festive without heavy cooking at service time.