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Homemade Tomato-Peach Gazpacho Shooter Cups photo

Tomato-Peach Gazpacho Shooter Cups

This Tomato-Peach Gazpacho Shooter Cups recipe is a vibrant, refreshing, and easy no-cook appetizer bursting with sweet peaches and tangy tomatoes.
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer
Cuisine: Spanish
Keyword: Easy, Gluten-Free, Healthy, No-Cook, Summer, Vegetarian
Servings: 6 servings

Ingredients

  • 4 ripe tomatoes chopped
  • 2 ripe peaches pitted and chopped
  • 1 small cucumber peeled and chopped
  • 1 small red bell pepper chopped
  • 1 small yellow bell pepper chopped
  • 0.5 red onion chopped
  • 2 cloves garlic minced
  • 2 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • Salt and pepper to taste
  • Fresh basil leaves for garnish

Instructions

Step 1: Prep Your Fresh Ingredients

  • Wash all your produce thoroughly. Chop the tomatoes, peaches, cucumber, red and yellow bell peppers, and red onion into small, even pieces. Mince the garlic finely.

Step 2: Blend the Base

  • Place the chopped tomatoes, peaches, cucumber, bell peppers, red onion, and garlic into a blender or food processor. Add the vegetable broth, olive oil, and red wine vinegar. Blend until smooth but still slightly textured.

Step 3: Season and Chill

  • Taste your gazpacho and season with salt and pepper to your liking. Adjust acidity by adding a little more vinegar if desired. Transfer the mixture to a bowl or pitcher, cover, and refrigerate for at least one hour.

Step 4: Serve in Shooter Cups

  • Once chilled, stir the gazpacho gently and pour it into small shooter cups. Garnish each cup with a fresh basil leaf and serve.

Equipment

  • Blender
  • Food Processor
  • Bowl
  • Pitcher

Notes

  • For best flavor, use ripe and juicy peaches and tomatoes.
  • Avoid over-blending to keep a slightly chunky texture for better mouthfeel.
  • Chill the gazpacho for at least one hour to let flavors meld and intensify.
  • Add a spicy kick with cayenne pepper or hot sauce for variation.
  • Store leftovers in the refrigerator for up to 2 days; stir before serving again.