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Ingredients
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Soup Base
Garnish
Method
Preparing the Gazpacho
- 1
Chop the Vegetables
Dice the ripe tomatoes, cucumber, red bell pepper, and red onion into small pieces. Mince the garlic clove.
- 2
Blend the Ingredients
In a blender, combine the diced tomatoes, cucumber, red bell pepper, red onion, garlic, olive oil, red wine vinegar, salt, and black pepper. Blend until smooth.
- 3
Add Fresh Herbs
Stir in the chopped fresh cilantro into the blended mixture.
- 4
Chill
Transfer the gazpacho to a large bowl or container and refrigerate for at least 2 hours to allow the flavors to meld.
Serving the Gazpacho Shooter
- 5
Prepare the Shooter Glasses
Take small shooter glasses and fill each with the chilled gazpacho, leaving some space at the top.
- 6
Add Garnish
Top each gazpacho shooter with a dollop of crème fraîche. Squeeze fresh lime juice over the top for added flavor.
- 7
Serve Immediately
Serve the gazpacho shooters immediately as an appetizer or refreshing starter.