Gazpacho Shots

MSC Cruises

Enjoy this delicious gazpacho for lunch or a light supper. Or serve it at a cocktail party in tiny cups or glasses.


About 2 pounds vine-ripe (preferably heirloom) tomatoes
1 red or yellow bell pepper
About 4 scallions or 1/2 red onion
2 medium cucumbers
3 cloves garlic
1/3 cup red wine vinegar
1/3 cup olive oil
1 – 1 1/2 cups tomato juice – optional – if the tomatoes are really juicy, you won’t need it
1/4 teaspoon ground cumin
Pinch cayenne pepper or 1/2 teaspoon hot pepper sauce or to taste
Kosher or sea salt and freshly ground pepper to taste
Garnish: fresh chopped basil, cilantro, parsley or chives

Step 1

Core, seed and chop the tomatoes, reserving the juice. Core, seed and chop the peppers. Trim and chop the onions. Peel, seed and chop the cucumber. Mince the garlic.

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Step 2

Put the juice from the tomatoes, vinegar, olive oil and tomato juice in large bowl, season with cayenne pepper, cumin, salt and pepper and whisk to combine.

Step 3

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Add the chopped vegetables to the bowl, toss to combine and then purée in small batches in a food processor.

Step 4

Cover and chill the gazpacho in the refrigerator for at least 4 hours. Serve with a sprinkle of your favorite fresh herb.



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