Roasted Red Pepper Gazpacho Shots

Roasted Red Pepper Gazpacho Shots
DifficultyBeginner
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Sweet and smoky roasted red peppers blend with tomatoes, cucumber, garlic, and a touch of sherry vinegar in this vibrant twist on traditional gazpacho. Served in shot glasses and garnished with olive oil or microgreens, it’s an elegant way to whet the appetite—especially in warm weather.

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Yields8 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins
For the Gazpacho
 3 large red bell peppers
 2 medium ripe tomatoes, roughly chopped
 ½ medium cucumber, peeled and seeded
 1 clove small garlic, minced
 2 tbsp extra virgin olive oil
 1 ½ tbsp sherry vinegar (or red wine vinegar)
 ½ tsp smoked paprika (optional, for depth)
 Salt and freshly cracked black pepper, to taste
 ¼ cup cold water (or more to thin)
For Garnish
 Microgreens, herbs, or chive oil
 A few drops of olive oil or balsamic glaze
 Optional: diced cucumber or toasted breadcrumbs
Roast the Red Peppers
1

  1. Preheat broiler or grill to high.

  2. Place whole red peppers on a baking sheet or grill grate.

  3. Char, turning occasionally, until skins are blackened and blistered (about 12–15 minutes).

  4. Transfer to a bowl, cover with a plate or plastic wrap, and let steam for 10 minutes.

  5. Peel off skins, remove stems and seeds.

Blend the Gazpacho
2

  1. In a blender or food processor, combine:

    • Roasted peppers

    • Tomatoes

    • Cucumber

    • Garlic

    • Olive oil

    • Vinegar

    • Smoked paprika (if using)

    • Salt and pepper

  2. Blend until smooth and velvety.

  3. Add cold water a tablespoon at a time to reach your preferred texture.

  4. Taste and adjust seasoning.

Chill & Serve
3

  1. Refrigerate for at least 30 minutes (optional, but enhances flavor and chill).

  2. Stir before serving and pour into shot glasses or small cups.

  3. Garnish with a drop of olive oil, microgreens, or finely diced cucumber.

Tips for Success
4

  • Roasting your own peppers delivers the best flavor—but you can use jarred roasted red peppers (about 1 cup) to save time.

  • Use very ripe, juicy tomatoes for natural sweetness.

  • Strain through a sieve for a silky texture, if desired.

Variations
5

  • Add a slice of stale bread to the blender for a thicker, more traditional Andalusian-style soup.

  • Mix in a touch of harissa or chipotle for a smoky kick.

  • Serve in martini glasses for an upscale dinner party vibe.

Suggested Pairings
6

  • Drink with: Dry rosé, fino sherry, or a crisp lager

  • Serve with: Tapas, crostini, or a cheese board

  • Occasions: Summer parties, tasting menus, outdoor entertaining

Ingredients

For the Gazpacho
 3 large red bell peppers
 2 medium ripe tomatoes, roughly chopped
 ½ medium cucumber, peeled and seeded
 1 clove small garlic, minced
 2 tbsp extra virgin olive oil
 1 ½ tbsp sherry vinegar (or red wine vinegar)
 ½ tsp smoked paprika (optional, for depth)
 Salt and freshly cracked black pepper, to taste
 ¼ cup cold water (or more to thin)
For Garnish
 Microgreens, herbs, or chive oil
 A few drops of olive oil or balsamic glaze
 Optional: diced cucumber or toasted breadcrumbs
Roasted Red Pepper Gazpacho Shots
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