Mini Chilled Gazpacho Tapas
Elevate your appetizer game with Mini Chilled Gazpacho Tapas—perfectly portioned for a refreshing and elegant start to any gathering. This recipe transforms ripe tomatoes, crisp cucumber, and vibrant red bell pepper into a silky, tangy blend accented with sherry vinegar, garlic, and extra virgin olive oil. A slice of day-old bread lends traditional richness, while a fine straining ensures ultimate smoothness. Served in charming shot glasses, these chilled tapas are garnished with sweet cherry tomatoes, fresh basil leaves, and a drizzle of olive oil, offering a sophisticated, bite-sized take on the classic Spanish gazpacho. Ready in just 20 minutes with no cooking required, this dish is an ideal summer appetizer that’s light, colorful, and packed with flavor.
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Recipe Information
Ingredients
- 6 medium Ripe tomatoes
- 1 large Cucumber
- 1 large Red bell pepper
- 2 cloves Garlic
- 0.5 medium Red onion
- 0.25 cup Extra virgin olive oil
- 2 tablespoons Sherry vinegar
- 0.5 cup Water
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 slice Day-old bread
- 6 small (for garnish) Cherry tomatoes
- 6 leaves (for garnish) Fresh basil leaves
Instructions
Core the tomatoes and roughly chop them. Peel the cucumber, cut it in half lengthwise, and remove the seeds with a spoon. Roughly chop the cucumber and red bell pepper.
Peel the garlic and red onion, and roughly chop them.
If using day-old bread, soak the slice in water for a minute, then squeeze out the excess moisture.
In a blender, combine the tomatoes, cucumber, red bell pepper, garlic, red onion, and soaked bread.
Add the olive oil, sherry vinegar, water, salt, and black pepper to the blender.
Blend the mixture on high speed until smooth. Taste and adjust seasoning if necessary.
Place a fine-mesh strainer over a large bowl and strain the gazpacho, pressing it through the strainer with a spatula to remove any solids.
Transfer the strained gazpacho to the refrigerator and chill for at least 2 hours before serving.
To serve as tapas, pour the chilled gazpacho into small glasses or shot glasses.
Garnish each glass with a cherry tomato, a fresh basil leaf, and a light drizzle of olive oil before serving.
Nutrition Facts
Calories |
849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.6 g | 76% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2547 mg | 111% | |
| Total Carbohydrate | 77.3 g | 28% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 37.9 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 3070 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
