Garden Party Gazpacho Shooters

All photography by August Nyson. See all her beautiful work here

Recipe originally printed in the June '18 edition of Women's Lifestyle Magazine. Check it out here

Nothing cools you down and fills you up better on a hot summer afternoon like flavor packed, chilled gazpacho. These two very different takes on the classic Spanish soup will add variety to any summer party spread. Make them into sippable shooters so guests can try both flavors while chatting and basking in the summer sun.

Grain free, gluten free, vegan, dairy free 

Creamy Tomato Gazpacho with Basil Oil

Classically smooth with deliciously fresh ingredients and bright basil oil, this soup both cools the body and wakes up the palate

Makes 8 Cups or 32 2-ounce shooters

You will need:

4 large ripe, red tomatoes

1 Anaheim pepper

1 large cucumber

1 medium-large red onion

2 garlic cloves

1 red bell pepper

2 tsp sherry or red wine vinegar

1 Tbsp Salt

2 tsp pepper

½ cup olive oil

 Instructions:

1. Rinse, trim and chop the following into small pieces: tomato, Anaheim pepper, cucumber, red onion, garlic cloves, red bell pepper
2. Add vegetables to a high speed blender, tomatoes first. Pulse to begin breaking vegetables down
3. Add vinegar, salt and pepper and blend on high until pureed together, 1-2 minutes
4. While blending, slowly stream in olive oil. When finished, gazpacho will be a bright orange-pink color
5. Strain soup through a fine strainer to remove any chunks. You will have a creamy finished product. Store covered in refrigerator overnight

Basil Oil

Makes about 2 Cups oil

You will need: 

1 cup basil leaves, packed

2 cups olive oil

Instructions:

1. Add basil leaves and oil to a high speed blender. Process until basil leaves are pureed, about 1 minute or more
2. Strain mixture through a fine sieve or cheese cloth to remove any basil pieces. You will be left with a clear, bright green oil 

Spicy Green Cucumber Gazpacho

Visually stunning and filled with refreshing and healthy vegetables and herbs, this creative green gazpacho packs a zesty punch

Makes 8 Cups or 32 2-ounce shooters

2 large cucumbers

1 ripe avocado

1 green bell pepper

1 medium-large white onion

1 jalapeno pepper (leave seeds in for more spice, or remove for milder spice)

2 stalks celery

5 tomatillos

Juice of 1 lime

2 garlic cloves

1 cup parsley leaves

1 cup cilantro leaves

1 Tbsp salt

1 tsp pepper

1 Tbsp agave

½ cup olive oil

Garnish: Chives, diced

Instructions:

1. Rinse, trim and chop the following into small pieces: cucumbers, avocado, green bell pepper, onion, jalapeno, celery, tomatillos and garlic
2. Add all vegetables to a high speed blender, cucumbers first, and pulse to begin breaking vegetables down
3. Add in lime juice, parsley, cilantro, salt, pepper and agave. Blend on high until parsley and cilantro leaves break down, and the soup is smooth, about 2 minutes
4. While blending, slowly stream in olive oil
5. No need to strain this soup. Store covered in refrigerator overnight

Building your Gazpacho shooters:

·     Fill small glass or plastic shooters (about 2 oz works best) to the top with gazpacho 

·     Top creamy tomato gazpacho with a few drops of basil oil. Optional: use toothpick to gently swirl oil

·     Top spicy cucumber gazpacho with diced chives to garnish 

·     Serve chilled to all your summer guests!