Last updated on February 6th, 2020 at 10:34 am
A great way to cool off this summer and still serve soup is with gazpacho. My roasted tomato gazpacho shooters are rich, bright, and with a hint of spice!
My son walked in while I was taking the pictures of these Roasted Tomato Gazpacho Shooters he asked me what I taking pictures of. I told him “Gazpacho” and he said, “I thought Despacito was a song and not a soup.” I almost dropped my camera because I was laughing so hard.
If you have never heard of gazpacho, it might be a little bit puzzling. It is soup, but it is served cold.
I am a firm believer that hot food should be served hot and cold food should be served cold. My hubby likes to eat his hot food at room temperature or even cold. I can’t even eat cold pizza! My brain is weird like that.
I never thought I would like a cold soup so when I was researching recipes for gazpachos I thought I would add my hot twist to it. With all the colorful tomatoes available at the market right now I tend to buy a few pounds at a time.
I love roasting the tomatoes in a little olive oil and fresh herbs to use on crostini, with my eggs in the morning, or as a quick side dish. But I always serve them warm.
Deciding to go out on a limb, I roasted the tomatoes as I normally do.
I took the ones that I didn’t eat right then and placed them in the fridge overnight. The next morning I took them out and tasted them cold. Pretty tasty if I do say so myself! I think I can do these cold for sure!
So into the blender, the roasted tomatoes went, along with the peeled cucumber, bell pepper, garlic, and the onion. Blending until all combined made a great vegetable juice. Watch out V-8!
Normally, some stale bread would be added to thicken the soup a bit and add some texture but I left it out so the roasted tomato gazpacho is gluten-free. I do add olive oil to add a silkiness to the texture.
Another addition to the roasted tomato gazpacho is a tangy component. It is typical to add a vinegar of some sort, so I add sherry vinegar (popular in Spain) and red wine vinegar. Feel free to use balsamic vinegar if you have that.
A hint of cayenne pepper, salt, and pepper for seasoning.
If you want a smoother roasted tomato gazpacho, run it through a sieve to remove the chunks.
For tapas purposes, I am serving this bright roasted tomato gazpacho in shooter glasses that are really votive candle holders I got at the dollar store. They hold a little more than your standard shot glass.
Drizzled with a light touch of olive oil, fresh green onion, tomato slices, and thyme, these gazpacho shooters will be a hit at your dinner party! Serve it with my Smoked Paprika Almonds, my Pan Con Tomate using fresh tomatoes too, and wash it down with a Kalimotxo Wine Cocktail.
If you never thought you could eat cold soup, think again! My roasted tomato gazpacho shooters will delight your taste buds, wow your guests, and make a delicious use of all the fresh vegetables this summer.
For the roasted tomatoes:
- 2 pounds baby tomatoes
- sprigs fresh thyme
- 2 tablespoons olive oil
For the gazpacho shooters
- 2 pounds roasted tomatoes (thyme and olive oil included)
- 1 medium cucumber (peeled)
- 1 red bell pepper (feel free to use yellow, orange, or green)
- 3 cloves garlic (peeled)
- 1/2 cup white onion (peeled and chopped)
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1/4 cup sherry vinegar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- green onion slices (for garnish)
- tomato slices (for garnish)
- Preheat your oven to 400F.
- Add your tomatoes, fresh thyme, and 2 tablespoons olive oil to a baking pan.
- Toss to coat.
- Cook in the oven for 15 minutes or until tomatoes just start to burst.
- Remove the pan from the oven and let tomatoes cool.
- Store in the fridge until cool or overnight.
- When ready to make the gazpacho, remove all the ingredients from the fridge.
- In a blender, combine roasted tomatoes, cucumber, onion, and bell pepper.
- Pulse to blend the vegetables.
- Add the olive oil, vinegar, and garlic.
- Pulse to combine.
- If you want the gazpacho smooth, strain through a sieve and into a storage container.
- Add salt, pepper, cayenne to taste.
- Serve cold in shot glasses garnished with green onion slices, tomato slices, and a drizzle of olive oil.
- This soup tastes best if you let it sit a while so the flavors can mingle a bit.
*If you like this recipe, please leave me a comment and rate it with some stars. Thank you!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 422Total Fat: 35gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 0mgSodium: 558mgCarbohydrates: 26gFiber: 7gSugar: 16gProtein: 5g
This recipe is inspired by Wholesomelicious gazpacho.