Green Gazpacho Soup Shooters Recipe

These refreshing Green Gazpacho Shooters are a summer party essential as well as being incredibly vibrant! Macerating the cucumbers draws out their juices, which along with the toasted almonds adds a creamy, nutty body to this chilled soup that is so cooling on a hot day.

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Green Gazpacho Soup Shooters Recipe Ingredients

• The Maceration:
  • 3 large cucumbers, peeled and cut into 1/2-inch chunks
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sugar
  • 2 teaspoons Kosher salt
• The Blend:
  • 1/3 cup sliced, skin-on almonds (divided use)
  • 3 tablespoons extra-virgin olive oil
  • 1 small garlic clove, chopped
  • 1/2 small bunch parsley, leaves roughly chopped (divided use)
  • 6 ice cubes

How To Make Green Gazpacho Soup Shooters Recipe

1. Macerate the cukes: In a medium bowl, toss the cucumber chunks with the red wine vinegar, sugar, and salt. Set aside at room temperature for about 30 minutes, tossing occasionally. This process (maceration) draws the water out of the cucumbers, creating a flavorful liquid base for the soup.
2. Toast the nuts: While the cucumbers sit, place the sliced almonds in a dry skillet over medium heat. Cook, swirling the pan constantly, for about 3 minutes until they are golden brown and toasted in spots. Remove from the pan immediately to cool.
3. Blend: In a high-powered blender, combine the cucumber mixture (including all the juices!), the olive oil, chopped garlic, and 6 ice cubes. Add most of the toasted almonds and parsley (reserve about 2 tablespoons of each for garnish).
4. Blitz until smooth: Blend on high speed until the mixture is incredibly smooth and creamy. The almonds will emulsify into the liquid, thickening it slightly.
5. Chill: Transfer the soup to a pitcher or bowl and refrigerate for at least 2 hours until thoroughly chilled.
6. Serve: Pour the cold soup into 2-ounce shot glasses. Garnish each shooter with a sprinkle of the reserved toasted almonds and chopped parsley.

Recipe Tips!

• The Almond Cream: Don’t skip the almonds! They act as a thickener in place of bread (which is traditional in red gazpacho). When blended, they create a rich, creamy texture without adding dairy.
• Ice Cube Trick: Blending with ice cubes does two things: it chills the soup instantly so it stays bright green (heat from the blender can turn herbs brown), and it adds just enough water to loosen the puree.
• Seedless Cukes: If using standard waxing cucumbers, you might want to scoop out the seeds before chopping if they are large and bitter. English (hothouse) cucumbers are best as they are seedless and sweeter.
• Chill Time: Gazpacho must be served ice cold. If you serve it room temperature, it tastes like salad dressing. Give it the full 2 hours in the fridge!

What To Serve With Green Gazpacho Soup Shooters Recipe?

This Green Gazpacho Soup Shooters Recipe is the ultimate hors d’oeuvre! Serve it on a platter alongside other finger foods like Smoked Salmon Blinis or Goat Cheese Crostini for an elegant spread. If you want a drink pairing, a crisp glass of Cava or a Gin and Tonic mirrors the botanical, refreshing notes of the cucumber perfectly!

How To Store Green Gazpacho Soup Shooters Recipe

• Refrigerate: Store the soup in a pitcher or airtight container in the fridge for up to 2 days. The color may dull slightly after day one due to oxidation.
• Separation: The soup might separate as it sits. Just give it a vigorous stir or a quick pulse in the blender before pouring into glasses.
• Freeze: Do not freeze! Cucumbers have a high water content and will turn into a separated, icy mess when thawed.

Green Gazpacho Soup Shooters Recipe Nutrition Facts

• Calories: 90 kcal
• Fat: 7g
• Carbohydrates: 6g
• Protein: 2g

Nutrition information is estimated per shooter (makes approx. 6-8).

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