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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.
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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. 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
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Brunch Gazpacho Shooters with Cheesy Everything Toast Dippers
Ingredients
- 1 1/2 pounds heirloom tomatoes cored and chopped
- 1/2 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
- 1/2 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
- 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
- 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.
Nutrition
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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
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Asparagus, Mushroom and Cheese Egg Cups from The Bitter Side of Sweet
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Salmon Quiche from My Catholic Kitchen
Steak and Eggs over Asparagus from Kudos Kitchen by Renee
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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.
Wendy says
May 8, 2018 at 7:34 amI’m not a gazpacho fan but I think these are an adorable start to a lovely brunch.
Christie says
May 10, 2018 at 4:49 pmSuch cute shooters! I would devour a few of these.
Liz @ Books n' Cooks says
May 12, 2018 at 5:01 pmThese are so cute and yet so elegant at the same time. And the dippers… YUM!
Kate says
June 8, 2019 at 2:25 pmCan this be made ahead and frozen?
Erica says
June 9, 2019 at 9:53 amHi Kate! You could freeze it if you puree it really smoothly – the chunkier consistency of mine likely won’t taste as good after being frozen, due to the structure of the vegetables breaking down in the freezer. The emulsified oil and liquid may separate as it thaws, or taste more watery than it should, so I hesitate to give you the green light here. You CAN keep it in the fridge for 3-5 days though, and it will still taste fabulous (personal experience haha) – I hope that helps if you’re planning to serve it to a crowd and are just trying to get prepped!