This time of year, the tomatoes always look so delicious at the farmer’s market, I tend to buy bagfuls. And one of my favorite ways to use them all up? Make a batch of refreshing gazpacho. For me, it’s the quintessential dish to beat the summer heat. That’s why I love this Gazpacho Shooters recipe.
Our blended version is so easy to make — simply whiz up all the ingredients in the food processor. If you like, add fresh cilantro, basil, or try spices like ground cumin. For a kick, we use jalapeño, then finish with feta and chives. 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 a day ahead, cover and refrigerate. For make-and-take, simply pour it into glasses when you arrive at your destination. Give it a try and let us know what you think.
Yields
Total Time
Prep Time
Ingredients
- 1 1/2 lbs. tomatoes, seeded, quartered
- 3/4 cup vegetable juice, such as V8
- 1 mini cucumber, peeled, coarsely chopped
- 1/2 cup chopped red pepper
- 1/2 cup chopped red onion
- 1 Tbs. chopped seeded jalapeño pepper
- 1/3 cup crumbled goat cheese
- Chopped fresh chives
Instructions
PrintIn food processor, in batches, process tomatoes, juice, cucumber, red pepper, onion, jalapeño, 1/4 tsp. salt and 1/4 tsp. pepper until smooth. Transfer to large container. Chill at least 1 hr. Divide evenly among glasses. Top with goat cheese. Garnish with chives.
Nutrition
- Calories: 80 kcal
- Fat: 3 gram
- Saturated Fat: 2 gram
- Protein: 4 gram
- Carbohydrate: 12 gram
- Fiber: 3 gram
- Cholesterol: 10 mg
- Sugar: 8 gram
- Sodium: 290 mg
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