Green Gazpacho Shots Recipe

Name: Green Gazpacho Shots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon fresh lime juice; 2 tablespoons rice vinegar; 1/4 cup extra virgin olive oil; 2 tablespoons fresh cilantro; 1 teaspoon ground cumin; 1 small zucchini, trimmed and coarsely chopped; 2 tomatillos, husks removed, quartered; 1 medium green bell pepper, cored, seeded, and coarsely chopped; 1 medium cucumber, peeled, seeded, and coarsely chopped; 1 small red onion, coarsely chopped; 2 medium-ripe green tomatoes, coarsely chopped; 1/4 to 1/2 cup vegetable broth; Tabasco sauce; Salt; 1/3 cup sour cream; 1 bunch fresh cilantro, washed and trimmed

Servings: persons

1 tablespoon fresh lime juice
2 tablespoons rice vinegar
1/4 cup extra virgin olive oil
2 tablespoons fresh cilantro
1 teaspoon ground cumin
1 small zucchini, trimmed and coarsely chopped
2 tomatillos, husks removed, quartered
1 medium green bell pepper, cored, seeded, and coarsely chopped
1 medium cucumber, peeled, seeded, and coarsely chopped
1 small red onion, coarsely chopped
2 medium-ripe green tomatoes, coarsely chopped
1/4 to 1/2 cup vegetable broth
Tabasco sauce
Salt
1/3 cup sour cream
1 bunch fresh cilantro, washed and trimmed

1
1. Blend the lime juice, vinegar, oil, cilantro leaves, and cumin in the small bowl with a wooden spoon.
2
2. Place the zucchini, tomatillos, bell pepper, cucumber, onion, and green tomatoes in batches in the bowl of the food processor fitted with the steel blade. Process, adding the lime juice mixture, 2 tablespoons at a time, to prevent the blade from being clogged with the vegetables. The soup should have a crunchy texture; do not puree the vegetables. Pour the soup into the large bowl as each batch is processed.
3
3. When all the vegetables have been processed, add just enough vegetable broth to give the gazpacho a smoother consistency. Season the soup with the Tabasco sauce and salt to taste.
4
4. Refrigerate, covered, for 2 1/2 to 3 hours before serving.
5
Fill the shot glasses three-quarters full with the gazpacho. Top each glass with a dollop of sour cream. Arrange the glasses on a large tray, with the bunch of cilantro in the center. Guests can help themselves.

213

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon fresh lime juice, 2 tablespoons rice vinegar, 1/4 cup extra virgin olive oil, 2 tablespoons fresh cilantro, and more.

Yes, Green Gazpacho Shots falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Green Gazpacho Shots

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions