Why You’ll Love This Recipe

Fresh & Flavorful: Combines ripe tomatoes and crisp vegetables for a clean, zesty taste.
Make-Ahead Friendly: Chill in advance to let flavors meld beautifully.
Elegant Presentation: Served in mini cups or shot glasses, perfect for entertaining.
Light & Healthy: A low-calorie, gluten-free, and vegan-friendly appetizer.
Customizable Garnishes: Add visual appeal and texture with fresh toppings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 ripe tomatoes, chopped
½ red bell pepper, chopped
½ cucumber, peeled and chopped
¼ small red onion, chopped
1 small garlic clove, minced
2 tablespoons extra virgin olive oil
1 tablespoon mild-tasting acidic ingredient
½ teaspoon sea salt
Freshly ground black pepper, to taste
¼ teaspoon smoked paprika (optional)
¼ cup cold water

For Garnish:

Mini cucumber slices
Cherry tomato halves
Microgreens (optional)
Drizzle of olive oil
Flaky sea salt

Directions

Blend the Base: Combine tomatoes, bell pepper, cucumber, red onion, garlic, olive oil, mild acidic ingredient, sea salt, pepper, and smoked paprika (if using) in a blender. Blend until smooth.
Adjust Texture: Add cold water gradually to reach a smooth, pourable consistency.
Chill: Transfer the gazpacho to a pitcher and refrigerate for at least 1 hour to chill and let flavors meld.
Serve: Pour into shot glasses or mini cups. Garnish each with a drizzle of olive oil, a sprinkle of flaky sea salt, and your choice of cucumber slice, cherry tomato half, and microgreens.

Servings and Timing

Servings: 6–8 mini portions
Prep Time: 10 minutes
Chill Time: 1 hour
Total Time: About 1 hour 10 minutes

Variations

Spicy Kick: Add a small jalapeño or hot sauce for heat.
Herbs: Blend in fresh basil, cilantro, or parsley for added aroma.
Texture: Leave it slightly chunky by pulsing instead of fully blending.
Additional Veggies: Add celery or green bell pepper for more crunch.
Vegan Creaminess: Stir in a spoonful of avocado or soaked cashews for creaminess.

Storage/Reheating

Gazpacho is best served chilled and fresh. Store leftovers covered in the refrigerator for up to 2 days. Stir before serving.

FAQs

Can I prepare gazpacho ahead?

Yes, it tastes better after chilling for at least an hour or overnight.

Can I use canned tomatoes?

Fresh ripe tomatoes are best, but canned can be used in a pinch.

Is this recipe vegan and gluten-free?

Yes, it contains no animal products or gluten.

Can I blend in a food processor instead?

Yes, a food processor works well for this recipe.

How spicy is this gazpacho?

Mild by default; add jalapeño or hot sauce for spice.

Can I serve this as a main course?

It’s typically an appetizer but can be a light meal paired with bread.

What other garnishes work well?

Croutons, diced avocado, or finely chopped herbs.

How do I store leftovers?

Keep refrigerated in an airtight container for up to 2 days.

Can I freeze gazpacho?

Freezing is not recommended as texture may suffer.

Can I make it thicker or thinner?

Adjust water quantity to reach desired consistency.

Conclusion

Mini Chilled Gazpacho is a fresh, vibrant, and easy-to-make appetizer that brings bright summer flavors to your table. Its make-ahead convenience and elegant presentation make it a perfect choice for entertaining or a refreshing snack anytime. Serve chilled and garnish creatively for a beautiful, tasty treat.

Mini Chilled Gazpacho

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Mini Chilled Gazpacho is a refreshing cold soup served in small portions, made with ripe tomatoes and crisp vegetables for a vibrant, healthy appetizer perfect for summer gatherings.

Author: Amy
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 1 hour 10 minutes
Yield: 6-8 mini servings
Category: Appetizer
Method: Blending
Cuisine: Spanish
Diet: Vegan

Instructions

Combine tomatoes, bell pepper, cucumber, red onion, garlic, olive oil, acidic ingredient, sea salt, black pepper, and smoked paprika (if using) in a blender. Blend until smooth.
Add cold water gradually to achieve a smooth, pourable consistency.
Transfer to a pitcher and refrigerate for at least 1 hour to chill and meld flavors.
Pour into mini cups or shot glasses.
Garnish each serving with a drizzle of olive oil, flaky sea salt, a cucumber slice, cherry tomato half, and microgreens if desired.