Chilled Gazpacho Shooters with Cucumber and Basil Oil

Steps

1. Step 1

   Put the tomatoes, cucumber, bell pepper, garlic, red onion and torn bread in the blender. Blend on high until completely smooth, about 1 minute. If the blender struggles, stop, let it rest a few seconds and blend again; the mixture should look like a thick smoothie with no flecks of skin.

   3 min

   • 2 lb ripe tomatoes
   • 1 English cucumber
   • 1 red bell pepper
   • 1 clove garlic
   • 1/4 small red onion
   • 1 slice day-old crusty white bread
2. Step 2

   With the blender running on low, add the sherry vinegar, then pour in the 1/3 cup olive oil in a slow stream. Add the 1 1/2 tsp salt and blend 30 seconds more. The soup will lighten to a creamy orange-pink.

   2 min

   • 3 tbsp sherry vinegar
   • 1/3 cup extra-virgin olive oil
   • 1 1/2 tsp fine salt
3. Step 3

   Taste: it should be bright and a little sharp. Add more salt or a splash more vinegar if it tastes flat. Pour into a pitcher, cover, and chill until very cold, at least 3 hours or overnight.

   3 hr, hands-off

4. Step 4

   Rinse the blender. Blend the basil leaves, 1/2 cup olive oil and a pinch of salt on high for 45 seconds, until the oil is bright green and the basil is finely broken up. Pour into a small bowl or squeeze bottle and leave at room temperature.

   5 min

   • 1 cup fresh basil leaves
   • 1/2 cup extra-virgin olive oil
   • 1 pinch fine salt
5. Step 5

   Stir the chilled gazpacho well (it separates as it sits) and pour into shot glasses, filling them about three-quarters full. Drizzle a few drops of basil oil over each and top with a little diced cucumber. Serve right away, cold.

   10 min

   • 2 tbsp finely diced cucumber

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026