Gazpacho Shots To Get Any Dinner Started

Gazpacho is a refreshing cold vegetable soup that originated in the Andalusian area of Spain. It’s usually served in summer, when meals are best enjoyed cool and fresh.

It’s a really versatile base too, making it easy to spice up with a bit of chilli or transformed into a cheeky Bloody Mary by adding a splash of vodka.

This easy starter adds a bit of pizzazz to the table, with lots of flavour that needs no cooking and very little preparation.

Gazpacho Shots

  • Servings: 8
  • Difficulty: easy
  • Print


  • 1kg very ripe tomatoes, diced
  • 1 ripe red pepper, deseeded and diced
  • 1 green pepper, deseeded and diced
  • 1 medium cucumber, peeled and diced (remove most of the seeds)
  • 2 cloves of garlic, peeled and crushed
  • 150ml extra virgin olive oil
  • 2 tablespoons sherry vinegar
  • 100g slightly stale crusty white bread
  • ½ cup water
  • 1 chopped red chillie or ¼ teaspoon cayenne pepper if extra spiciness preferred
  • Salt and black pepper to taste


  1. Place the bread in a small bowl and pour the water over. Set aside for 5 minutes to soak. Use your hands to squeeze out any excess moisture from the bread. Place the bread in the bowl of a large food processor or blender.
  2. Combine the diced tomatoes, peppers, chillie, and cucumber with the crushed garlic and olive oil in a blender
  3. Blitz until smooth and add the salt, pepper, and vinegar to your taste
  4. Sieve the mixture through a medium sieve and chill in the fridge overnight
  5. Be daring! Serve the gazpacho in a glass teapot and pour into shot glasses. It looks stunning and creates a fun atmosphere for a dinner party as a starter.

    Add frozen grapes to the infusion container in the teapot to keep the gazpacho icy cold without diluting it.
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07/03/2022 10:47 am GMT

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