Brunch Gazpacho Shooters with Cheesy Everything Toast Dippers #BrunchWeek

This post may contain affiliate links. Please see our full Disclosure Policy for details.

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!

And did I mention how cute they are in these little shot glasses? Because come on. THE SPOONS, EVEN. Line these up at your next brunch event and see how fast they disappear!

How to make gazpacho:

1. 1. Reserve 1/3 of the chopped tomato, tomatillo, cucumber, and cubanelle pepper in a small bowl; set aside.
2. 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. 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. 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!

print

Did you make this recipe?
Leave a review »

Brunch Gazpacho Shooters with Cheesy Everything Toast Dippers

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.

Yields 16 servings     adjust servings

Preparation 30m Cook Time 0m Total Time

Ingredients

• 1 1/2 pounds heirloom tomatoes, cored and chopped
• 1/2 pound tomatillos, cored and chopped
• 6 jarred roasted red peppers, 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
• 1/2 lime, juiced, plus more to taste
• Handful of fresh cilantro leaves
• 2 teaspoons red wine vinegar
• 1 teaspoon ground cumin
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon dried oregano
• Kosher salt, to taste
• Black pepper, to taste
• 1/2 cup olive oil

Cheesy Everything Toasts

• 4 slices white bread
• 2 tablespoons butter, softened
• 2 cups shredded cheddar cheese
• Everything bagel seasoning

Instructions

1. 1. Reserve 1/3 of the chopped tomato, tomatillo, cucumber, and cubanelle pepper in a small bowl; set aside.
2. 2. 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.
3. 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 and then strain the soup through a fine mesh strainer into a large bowl for a smoother final product.)
4. 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, with toast dippers on the side.

Cheesy Everything Toasts:

1. 1. 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.
2. 2. 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.
3. 3. 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.

by Erica

Recipe Notes

 

Nutrition Facts
Serving Size	2
Amount Per Serving	As Served
Calories 179kcal Calories from fat 122
% Daily Value
Total Fat 14g	22%
Saturated Fat 5g	25%
Transfat 0g
Cholesterol 18mg	6%
Sodium 348mg	15%
Carbohydrate 10g	3%
Dietary Fiber 2g	8%
Sugars 4g
Protein 5g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g

Did you try this recipe? I'd love to hear about it! Leave me a note in the comment section below, or share the photo in the Crumby Kitchen Facebook Group! For more exclusive recipes and fun Instastories, follow me on Instagram - & don't forget to tag your recreations with #CrumbyCreations! 

PIN THIS EASY GAZPACHO RECIPE FOR LATER!

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:

Sparkling Strawberry Ice Tea from Daily Dish Recipes
Texan 75 from Forking Up
Voodoo Bloody Mary from Girl Carnivore

BrunchWeek Appetizers:

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:

Salmon Quiche from My Catholic Kitchen
Steak and Eggs over Asparagus from Kudos Kitchen by Renee
Sun-Dried Tomato Pesto Chicken Sandwiches from Books n’ Cooks

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

BrunchWeek Desserts:

Hazelnut Pudding Cups from Strawberry Blondie Kitchen
Pull Apart Cinnamon Coffeecake with Chocolate Glaze from Family Around the Table
Raspberry Lime Parfaits from Eat Move Make

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.