Roasted Tomato Gazpacho Shooters

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 husband 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.

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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.

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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.

Roasted Tomato Gazpacho Shooters

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!

4.56 from 9 votes

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Course: Best Tapas and Appetizers

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Servings: 4 cups

Calories: 1g

Author: Jennifer

Ingredients

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

Instructions

• 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.

Notes

*If you like this recipe, please leave me a comment and rate it with some stars.  Thank you!

Nutrition

Serving: 1g | Calories: 422kcal | Carbohydrates: 26g | Protein: 5g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 29g | Sodium: 558mg | Fiber: 7g | Sugar: 16g

This recipe is inspired by Wholesomelicious gazpacho.

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