Spicy gazpacho shooters recipe

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  • Yield: 24 Servings, (6 cups)
  • Preparation Time: 20 Minutes


  • One 32-ounce bottle tomato juice (spicy, if you like)
  • 1 large Spanish onion, cut into large dice (about 1½ cups)
  • 1 medium cucumber, peeled, seeded, and cut into ½-inch dice (about 1½ cups)
  • 1 red bell pepper, cored, seeded, and cut into large dice (about 1½ cups)
  • ½ jalapeño, seeds and all
  • 2 cloves garlic
  • Kosher or fine sea salt
  • ¾ cup gold tequila
  • 1 lime juice
  • ¼ teaspoon ground cumin
  • Scallions, trimmed to 3- to 4-inch lengths (depending on the size of your glasses), or long thin slices or ½-inch cubes of avocado (optional)
How to Make It
  1. Pour the tomato juice into a 2-quart pitcher. Pass the onion, cucumber, bell pepper, jalapeño, and garlic through a juicer and add to the tomato juice. Season with salt to taste and stir in the tequila, lime juice, and cumin. Chill for at least 1 hour, or as long as overnight.
  2. Serve in chilled shot glasses or cordial glasses, with a scallion or avocado slice stuck into each, if you like.

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