Easy Gazpacho Shot Recipe

For the party people out there that are waiting to try new and exciting drinks this summer, we bring you one of the most innovative and creative beverages that you will find.

We are talking about the gazpacho shot, a fantastic alcoholic drink (that you can easily turn into a virgin one), that will become your new go-to summer cocktail to cool down.

Making it is super simple and you can customize it completely, so keep reading this article to learn how to make Spanish soup recipes like this one.

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Pssst…!!?? You can’t get enough of Gazpacho? Have a look at my other posts: 

• Yellow tomato gazpacho
• Roasted tomato gazpacho
• Corn gazpacho

Background of the Dish

The best tomato gazpacho was invented centuries ago, and it consisted of only basic ingredients that everyone had access to, like tomatoes, stale bread, and olive oil.

As time went by, and Andalusian cuisine, in general, evolved, the original recipe underwent a series of modifications, and people found new and innovative ways of making this beloved dish.

The gazpacho shot is a result of several changes in the classic recipe, since in this version you add gin or vodka and several spices to take the traditional cold soup to the next level.

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Things You’ll Need for Gazpacho Shot

To make this summer gazpacho recipe you will need tomatoes, bell pepper, cucumber, olive oil, vodka or gin, and some spices as the main ingredients.

You will also need a blender, food processor, or a similar kitchen appliance to blend the gazpacho shot together.

Ingredients

• 5 large ripe tomatoes
• 1 cucumber
• 1 red bell pepper
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper 
• 1/2 teaspoon paprika
• 1 cup (240ml) tomato juice or water (for consistency)
• Juice of 1 lime
• 1/3 cup (80ml) vodka or gin (adjust to taste)

How to Make Gazpacho Shot – Step by Step Guide

1. To start making this tomato gazpacho recipe you have to wash the tomatoes and chop them into large chunks. Also peel and chop the cucumber and the bell pepper, removing and discarding the seeds.

2. Now with the help of a blender or food processor, combine the chopped tomatoes, cucumber, and red bell pepper and blend until it gets a smooth consistency.

3. As you blend the easy tomato gazpacho, gradually drizzle in the extra-virgin olive oil, red wine vinegar, and lemon juice. 

4. After that, season the gazpacho with salt, black pepper, and cayenne pepper. Adjust the seasonings to your taste preferences. 

5. Then, add the vodka or gin to the mixture. Blend again briefly to incorporate the alcohol. Add the tomato juice or water to achieve the desired consistency. Blend again to combine.

6. For the next step, transfer the spicy gazpacho to a bowl and cover it. Take it to the fridge to cool down for at least 2 hours.

7. Now just place the gazpacho in shot glasses, leaving a little space at the top. Optionally, you can top each gazpacho shot with clean fresh mint leaves or thin lemon wedges.

Substitution of Ingredients

The best part about making a homemade gazpacho is that in most cases you can customize the ingredients according to your preferences or your personal diet.

For example, if you want this to be a fully healthy gazpacho you just have to remove the gin or the vodka (this will also make it a virgin gazpacho shot).

This vegetable gazpacho only has three main vegetables, but you can add others like courgette, carrots, or different types of peppers.

Remember that you can always take inspiration from other summer gazpacho recipes, the easiest ones are using alternatives to the plum tomatoes, like in the heirloom tomato gazpacho or in the green tomato gazpacho.

The gazpacho shot goes very well with watermelon as well, so you can add a bit of that to the mix, and maybe try the watermelon tomato gazpacho.

Tips on Serving Gazpacho Shot

Since this is a pretty simple gazpacho recipe, you can take the gazpacho shot to the next level at the moment of serving.

First, the gazpacho shot is meant to be an appetizer or you can serve it as tapas with other Spanish cold soups like the tomato basil gazpacho or the bloody mary gazpacho.

Besides that, you can play with the garnish of this easy gazpacho, like dipping the top of each glass in lemon juice, then coating that with sugar to have a bitter-sweet mix.

For a fancier take, you can cook some fresh shrimp and put one on the edge (or top) of each gazpacho shot, or do that with lemon wedges.

Keep in mind that if you don’t like alcohol or if you are planning a gathering and children are coming, you can simply skip the gin or a separate smaller batch alcohol-free.

You have to try an easy gazpacho recipe and that is the tomato juice gazpacho recipe, for when you don’t have fresh tomatoes.

How to Store Gazpacho Shot

Since this is a fresh gazpacho recipe, the best thing you can do is to eat it right away (after it cooled) and not store it for too long.

However, if you let the gazpacho in a large bowl and cover it with plastic wrap, then you can store it for up to 3 days.

In that case, we recommend adding the vodka or gin right before serving the gazpacho shot, so it doesn’t get a weird flavor during that time.

Some Spanish gazpacho recipes that you can prepare if you want to freeze or store it for longer are the pea gazpacho and the cold asparagus soup.

Recipe Card: Gazpacho Shot

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