This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions stated are my own. Thank you for supporting the brands that make this blog possible!
These adorable little Brunch Gazpacho Shooters are a fabulous way to celebrate the bounty that is summer produce! The cool and refreshing gazpacho recipe combines heirloom tomatoes, tomatillos, and roasted red peppers with a delicious blend of Spanish flavors that are perfect for a brunchtime palate cleanser.
So here’s a weird yet fun fact about me: I hate bloody mary’s, but I love a good gazpacho.
Like most people, I devour bowls of tomato soup with grilled cheese sandwiches in the cooler months. I can’t resist the comforting warmth that a good hearty bisque fills me with.
But it makes absolutely no sense to me why soup is even offered in the heat of the summer. Like, unless you’re eating lunch in a frozen tundra of a restaurant…
Then again, we do live in an anomalistic climate down here, so. There’s that.
Gazpacho on the other hand – now that’s something that’s absolutely meant for spring and summer. It offers the goodness of delicious tomato soup – but cold in a completely pleasant way. Though this is not really a terribly traditional Spanish gazpacho recipe.
The ingredients in here are pretty much the same, but most Andalusian gazpacho recipes found in Europe are blended with stale bread to help smooth out the consistency of the final product. And they’re often much smoother than this.
Funny enough, if you don’t finish all of this AS gazpacho, you could always break out the tortilla chips and call it salsa. Or just keep cranking out those cheesy everything toast strips and dip to your heart’s content!
So…what is gazpacho, anyway?
Widely eaten in Spain and Portugal, gazpacho is essentially a cold soup made of raw vegetables. Vegan, Paleo, and Whole30 compliant, you can also enjoy this healthy, antioxidant-rich gazpacho without heating up your house to cook it.
Of course, if you’re looking for something a little more savory, adding some bacon, cheese, or grilled shrimp would be tasty additions. And while this gazpacho recipe is presented as an appetizer, spooning it into a bowl and eating it for lunch is completely acceptable (and totally encouraged on my part.)
These cute, convenient little gazpacho shooters are perfect for brunch! The soup itself is light and fresh and full of amazing textures and flavors. And the cheesy, salty toast dippers…you might end up eating more of those by themselves than you intend to.
(For example – Abe had a small bowl of gazpacho, but an entire plate of toast. That cheese!)
In between bites of rich egg-and-cheese casseroles and sweet waffles and French toast, this appetizer makes for a perfect palate cleanser!
How to make gazpacho:
- 1. Reserve 1/3 of the chopped tomato, tomatillo, cucumber, and cubanelle pepper in a small bowl; set aside.
- 2. Combine the remaining chopped vegetables, garlic, lime juice, cilantro, vinegar, cumin, red pepper, and oregano in a blender. Purée until smooth, adjusting the seasoning to taste with more lime juice, salt, and pepper.
- 3. Slowly drizzle the olive oil into the blender as it blends until it thickens and emulsifies. Add the reserved vegetables and pulse to chop them to your desired consistency. (Alternatively, you can also puree all of the vegetables together. Strain the soup through a fine mesh strainer into a large bowl for a smoother final product.)
- 4. Cover and chill for at least 4 hours, but preferably overnight. When ready to serve, ladle into shot glasses and garnish with slices of lime and small celery stalks. Serve toast dippers on the side.
Looking for more great brunch appetizers? No problem!
- Baked Ricotta Dip
- Crispy Prosciutto Cups with Pear & Mascarpone
- Baba Ganoush
- Grilled Peach Caprese with Blackberry Balsamic
- Huevos Rancheros Quesadillas
Don’t forget to enter our enormous #BrunchWeek giveaway – You could win one of SEVEN prize packs, including fun foodie stuff from Cabot Cheese, Cal-Organic Farms, and Cento Fine Foods!
Brunch Gazpacho Shooters with Cheesy Everything Toast Dippers
- 1 ½ pounds heirloom tomatoes cored and chopped
- ½ pound tomatillos cored and chopped
- 6 roasted red peppers jarred, sliced
- 1 cucumber peeled and chopped
- 1 small red onion chopped
- 1 cubanelle pepper seeded and chopped
- 1 jalapeno pepper chopped
- 2 cloves garlic minced
- ½ lime juiced, plus more to taste
- Handful of fresh cilantro leaves
- 2 teaspoons red wine vinegar
- 1 teaspoon cumin ground
- 1 teaspoon crushed red pepper flakes
- ½ teaspoon dried oregano
- Kosher salt to taste
- Black pepper to taste
- ½ cup olive oil
Cheesy Everything Toasts
- 4 slices white bread
- 2 tablespoons butter softened
- 2 cups shredded cheddar cheese
- Everything bagel seasoning
- Reserve 1/3 of the chopped tomato, tomatillo, cucumber, and cubanelle pepper in a small bowl; set aside.
- Combine the remaining vegetables, garlic, lime juice, cilantro, vinegar, cumin, red pepper, and oregano in a blender. Purée until smooth, adjusting the seasoning to taste with more lime juice, salt, and pepper.
- Slowly drizzle the olive oil into the blender as it blends until it thickens and emulsifies. Add the reserved vegetables and pulse to chop them to your desired consistency. (Alternatively, you can also puree all of the vegetables together and then strain the soup through a fine mesh strainer into a large bowl for a smoother final product.)
- Cover and chill for at least 4 hours, but preferably overnight. When ready to serve, ladle into shot glasses and garnish with slices of lime and small celery stalks, with toast dippers on the side.
Cheesy Everything Toasts:
- Preheat the oven to 350 degrees F. Spread 1/2 tablespoon of butter on each slice of bread. Cut each piece diagonally into 4-5 separate strips of bread. Arrange the strips side by side on a foil-lined baking sheet.
- Toast the bread in the oven until it just begins to brown and become crispy, 4-5 minutes. Remove from the oven and turn the broiler on high. Sprinkle each strip with shredded cheese, then return the baking sheet to the oven. Broil until the cheese melts and starts to brown, another 4-5 minutes.
- Remove from oven and sprinkle Everything bagel seasoning on the hot cheese so it sticks. Separate the strips when they're cool enough to touch.
PIN THIS EASY GAZPACHO RECIPE FOR LATER!
Take a look at what the #BrunchWeek Bloggers are creating today!
Antipasto Platter from A Day in the Life on the Farm
Brunch Gazpacho Shooters with Cheesy Everything Toast Dippers from The Crumby Kitchen
Kale Salad with Apples, Carrots, Cheese and Peppers from Shockingly Delicious
Spring Cobb Salad from The Barbee Housewife
BrunchWeek Egg Dishes:
Asparagus, Mushroom and Cheese Egg Cups from The Bitter Side of Sweet
Asparagus, Sausage, and Onion Quiche from Hezzi-D’s Books and Cooks
Breakfast Stuffed Avocados from Rants From My Crazy Kitchen
Cheesy Ham and Asparagus Frittata from Cooking with Carlee
Ham & Cheese Hashbrown Frittata from It Bakes Me Happy
BrunchWeek Breads, Grains, and Pastries:
Banana Blueberry Cinnamon Mini Muffins from Sweet Beginnings
Carrot Cake Cinnamon Rolls with Vanilla Cream Cheese Frosting from Love and Confections
Cheddar Sun-Dried Tomato Scones from Tara’s Multicultural Table
Cinnamon Toast Crunch Crepes from 4 Sons ‘R’ Us
Coconut Doughnuts from Mildly Meandering
Grand Marnier French Toast from That Skinny Chick Can Bake
Khachapuri (Georgian Cheese Bread with Eggs) from A Kitchen Hoor’s Adventures
Morning Glory Doughnuts with Coconut Glaze from The Chef Next Door
Sausage, Egg & Cheese Kolaches from The Spiffy Cookie
Shortcut Blueberry Cheesecake Cinnamon Rolls from Big Bear’s Wife
BrunchWeek Main Dishes:
BrunchWeek Fruits, Vegetables and Sides:
Asparagus and Goat Cheese Tart from Karen’s Kitchen Stories
Breakfast Salad from Caroline’s Cooking
Green Apple Smoothie from The PinterTest Kitchen
Herbed Asparagus Velouté from Culinary Adventures with Camilla
Roasted Asparagus & Carrots from Amy’s Cooking Adventures
Sweet Potato Hash with Spinach and Sun-Dried Tomatoes from The Redhead Baker
Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.