Cucumber-Peach Gazpacho Shooters
This Cucumber-Peach Gazpacho Shooters recipe is SO REFRESHING! A vibrant blend of crisp cucumber, sweet peaches, and bright lemon juice for a perfect summer bite.
Servings: 6 servings
Ingredients
- 2 cups cucumber peeled and diced
- 2 cups ripe peaches diced
- 1 cup red bell pepper diced
- 1 small red onion diced
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey or agave syrup
- salt and pepper to taste
- fresh basil leaves for garnish
Instructions
Prepare the Ingredients
- Peel and dice the cucumbers into small pieces to ensure they blend smoothly. Dice the ripe peaches, making sure they’re juicy and sweet but firm enough to hold their shape until blended. Chop the red bell pepper and red onion into similar-sized pieces.
Blend the Base
- In a high-speed blender or food processor, combine the diced cucumber, peaches, red bell pepper, and red onion. Add the vegetable broth, olive oil, lemon juice, and honey or agave syrup. Blend until smooth. Add more vegetable broth if needed to reach desired texture.
Season and Chill
- Season the gazpacho with salt and freshly ground black pepper to taste. Transfer to a covered container and refrigerate for at least 1 hour to allow flavors to meld.
Serve
- Stir the chilled gazpacho before serving. Pour into small shooter glasses or mini cups. Garnish each with a fresh basil leaf.
Equipment
- High-Speed Blender
- Food Processor
- Measuring Cups
- Measuring Spoons
- Shooter glasses
Notes
- Use ripe but firm peaches to avoid a watery gazpacho.
- Strain gazpacho for a smoother texture if desired.
- Add a pinch of cayenne or jalapeño for a spicy kick.
- Chill well before serving for best flavor.
- Use high-quality extra virgin olive oil for richer taste.