Chilled gazpacho party shooters

By Matt Dean Pettit
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  • 227 grams ripe red tomatoes (about 4 large tomatoes)
  • 1 small yellow onion, peeled and cut into rough chop
  • 1 small English cucumber, peeled and seeded, keep 2” section for finely diced garnish
  • 1 medium red bell pepper, cored and seeded, keep 2’ section for finely diced garnish
  • 1/4 cup fresh basil leaves, plus extra for garnish
  • 1 large garlic clove, peeled
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons sherry vinegar or red wine vinegar
  • 3/4 teaspoon fine sea salt
  • Freshly ground black pepper


  1. In a large mixing bowl, add the all the cut veggies.
  2. Place the veggies in the blender and add the basil, garlic, olive oil, vinegar, salt and black pepper.
  3. Fasten the lid and blend, starting on low and increasing to high speed, until the mixture is completely smooth, about two minutes.
  4. Chill the soup for at least two hours, or up to 24 hours.
  5. To serve, divide the soup into shooter glasses, and top with the reserved cucumber and bell pepper. Garnish with basil and pepper.

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