Chilled Tomato Gazpacho Shooters

Serves 6 · 25 min prep

Ingredients

• 2 lb ripe tomatoes
• 1 English cucumber
• 1 red bell pepper
• 1/4 cup red onion
• 1 garlic clove
• 1 cup cubed day-old baguette or country bread
• 2 tbsp sherry vinegar
• 1/3 cup extra-virgin olive oil
• 1.25 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/2 tsp hot sauce
• 8 fresh basil leaves
• 1 cup ice cubes

Instructions

1. 1Core and roughly chop the tomatoes. Peel and seed the cucumber, then chop. Seed and chop the red bell pepper. Roughly chop the red onion and smash the garlic clove.
2. 2Place the chopped tomatoes, cucumber, bell pepper, onion, garlic, and bread cubes in a large blender. Add sherry vinegar, most of the olive oil (reserve a drizzle for garnish), kosher salt, black pepper, smoked paprika, and hot sauce.
3. 3Blend on high until completely smooth, 60–90 seconds. If the mixture is too thick to whirl freely, add a splash of cold water and blend again.
4. 4Taste for balance—gazpacho should be bright, savory, and lightly smoky. Adjust salt, vinegar, or hot sauce as needed.
5. 5Add the ice cubes and blend briefly to chill and slightly thin the soup. Strain through a fine-mesh sieve into a pitcher if you want an ultra-silky shooter texture, pressing solids with a spoon.
6. 6Chill the gazpacho in the refrigerator at least 1 hour, or up to overnight, so flavors deepen and the soup is ice-cold.
7. 7Just before serving, give the pitcher a good stir. Pour into small shot glasses, mini cups, or espresso cups arranged on a tray.
8. 8Finely chiffonade the basil. Top each shooter with a tiny basil ribbon and a few drops of the reserved olive oil for a glossy finish.
9. 9Serve immediately as a refreshing make-ahead starter or light lunch sipper that travels well from fridge to backyard table.