Gazpacho Shooters

This refreshing, chilled Spanish tomato soup is packed with fresh Greenhouse vegetables blended together for a cool and savory dish.

Prep Time: 10 mins

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Refrigeration Time: 2 hrs

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Total Time: 2 hrs 10 mins

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Serves: 6

Ingredients

For the Gazpacho:

2 cups GREENHOUSE cherry tomatoes, roughly chopped
3 GREENHOUSE mini/snacking cucumbers, peeled and chopped
2-3 cups GREENHOUSE sweet mini peppers, chopped and seeds removed
3 garlic cloves, minced
¼ cup of fresh basil leaves
¼ cup olive oil
2 tbsp red wine vinegar
¼ tsp salt (or to taste)
¼ tsp freshly ground black pepper (or to taste)
1-2 cups cold water (to thin the soup, if needed)
Additional cherry tomatoes and mini/snacking cucumbers for garnish

DIRECTIONS

In a blender or food processor, combine olive oil, garlic, basil, red wine vinegar, salt and black pepper. Blend until combined.
Add in tomatoes, cucumbers and peppers. Blend until smooth and creamy. If you prefer a chunkier texture, pulse until you reach your desired consistency.
If the gazpacho is too thick, add cold water, a little at a time, blending to your preferred consistency.
Transfer the soup to the refrigerator and chill overnight or a minimum of 2 hours, to let the flavors meld.
Add the chilled gazpacho into shooters/cups and garnish with chopped cucumber and tomatoes if desired.

JUST ADD GREENHOUSE GOODNESS

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