Flavor-Packed Gazpacho Shooters Recipe Perfect for Make-and-Take Refreshment

I’m a huge fan of anything tomato, and with summer fast approaching, just the thought of all that fresh bounty at the farmer’s market practically makes me drool. The tomatoes always look so delicious, I tend to buy a bagful. And one of my favorite ways to use them all up? Make a big batch of refreshing gazpacho. This chilled Spanish soup traditionally consists of ripe tomatoes, cucumber, bell pepper, onion and seasoning. For me, it’s the quintessential dish to beat the summer heat.

This no-cook blended version is super-easy to make. Simply chop the veggies, then whiz ’em up in the food processor. If you like, add fresh herbs such as cilantro and basil, or try spices like ground cumin. And a splash of vinegar will really make it zing. For a fiery kick, we use jalapeño in our Gazpacho Shooters recipe. To give it a tangy finish, we top it with crumbled feta and chopped chives. For a fun twist we serve it up in individual glasses so there’s no need to use a spoon to dig in. It’s the perfect addition to any backyard bash or a picnic. Best of all, you can make the gazpacho up to a day ahead, pour it into a pitcher, cover and refrigerate. For make-and-take, simply pour it into glasses when you arrive at your destination. There’s nothing better than a big batch of gazpacho for a quick and easy way to enjoy all those in-season tomatoes!

Related: For even more tomato recipes, check out these 15 ways to use up the season’s fresh bounty.