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.
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.