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

Cook Time: 15

Total Time: 20

Servings: cups

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!

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