Yellow & Red Gazpacho Shooters Recipe

Prep

Core and roughly chop the yellow tomatoes, yellow bell pepper, cucumber, and peach. Roughly chop the shallot.

Place the yellow tomatoes, yellow bell pepper, cucumber, peach, and shallot into a blender or food processor in a single layer where possible.

Add lemon juice, white wine vinegar, 2 Tbsp extra-virgin olive oil, 2 Tbsp cold water, kosher salt, and black pepper to the blender.

Blend on high until smooth, about 45–60 seconds. Stop and scrape sides once to ensure even puréeing.

Taste and adjust seasoning: add up to another 1/4 tsp salt or more lemon juice if needed. If the soup is too thick, add 1–2 Tbsp cold water or 1–2 ice cubes and pulse to reach a pourable but silky consistency.

Strain (optional) through a fine-mesh sieve into a bowl to remove any seeds or skin for an ultra-smooth shooter; use the back of a spoon to press solids through. Chill in the refrigerator while you prepare the red gazpacho, at least 20 minutes.

Prep

Core and roughly chop the red tomatoes, red bell pepper, cucumber, and red onion/shallot.

Place red tomatoes, red bell pepper, cucumber, and onion into a blender or food processor.

Add sherry vinegar (or red wine vinegar), 2 Tbsp extra-virgin olive oil, 2 Tbsp cold water, 1/2 Tbsp lemon juice, kosher salt, black pepper, and a few drops of hot sauce if using.

Blend until smooth, about 45–60 seconds. Scrape down the sides and blend again so texture is even.

Taste and adjust: add small amounts of vinegar, salt, or hot sauce to balance sweetness and acidity. If too thick, add 1–2 Tbsp cold water or 1–2 ice cubes and pulse once or twice.

Optional: strain through a fine-mesh sieve into a bowl for a very smooth texture. Place chilled in the refrigerator for at least 20 minutes to let flavors marry.

Make herb oil: combine 1 tsp extra-virgin olive oil with the chopped basil and chives in a small bowl; stir and let sit 2 minutes to mellow.

Stir each chilled gazpacho briefly to recombine. If you strained them, give each one a quick whisk to reincorporate any settled components.

Fill shooter glasses halfway with chilled yellow gazpacho (approx. 1–1.5 oz depending on glass size).

Carefully top each glass with chilled red gazpacho so the colors layer side-by-side or one on top of the other as you prefer. For a clean two-tone, pour the second soup slowly over the back of a spoon held just above the first layer.

Drizzle a drop of herb oil on top of each shooter, add a tiny pinch of flaky sea salt, and finish with a microgreen or small basil leaf and one snip of chive for contrast.

Serve immediately while chilled. These shooters are best enjoyed within 1–2 hours of assembly for peak texture and brightness.