Gazpacho Shots To Get Any Dinner Started

Gazpacho is a refreshing cold vegetable soup that originated in the Andalusian area of Spain. It’s usually served in summer, when meals are best enjoyed cool and fresh. It’s a really versatile base too, making it easy to spice up with a bit of chilli or transformed into a cheeky Bloody Mary by adding a splash of vodka. This easy starter adds a bit of pizzazz to the table, with lots of flavour that needs no cooking and very little preparation.

Gazpacho Shots

Servings: 8-10   Time: 10 mins   Difficulty: Easy 


  • 1kg very ripe tomatoes, diced
  • 1 ripe red pepper, deseeded and diced
  • 1 green pepper, deseeded and diced
  • 1 medium cucumber, peeled and diced (remove most of the seeds)
  • 2 cloves of garlic, peeled and crushed
  • 150ml extra virgin olive oil
  • 2 tablespoons sherry vinegar
  • 100g slightly stale crusty white bread
  • 1 chopped red chilli or ¼ teaspoon cayenne pepper if extra spiciness preferred
  • Salt and black pepper to taste


  1. Combine the diced tomatoes, peppers, chilli and cucumber with the crushed garlic and olive oil in a blender
  2. Squeeze out the bread, tear it roughly into chunks, and add to the mixture
  3. Blitz until smooth and add the salt, pepper and vinegar to your taste
  4. Sieve the mixture through a medium sieve and chill in the fridge overnight

Be daring! Serve the gazpacho in a glass teapot with shot glasses. It looks stunning and creates a fun atmosphere to a dinner party as a starter.

Add frozen grapes to the infusion container in the teapot to keep the gazpacho icy cold without diluting it.

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