Golden Gazpacho Shooters Golden Gazpacho Shooters

Food styling by Melanie Stuparyk | Prop styling by Sabrina Linn Image by: Jeff Coulson

This refreshing hot-weather soup is popular across Portugal and Spain, where tomatoes and peppers are abundant. It's important to give this soup the full 24 hours of rest in the fridge to mellow the onion and garlic. The soup will separate, but a gentle stir brings it back together.

  • Prep time 20 minutes
  • Total time 24 hours & 30 minutes
  • Portion size 8 servings



In blender, coarsely purée tomatoes. Add yellow pepper, onion, cucumber and garlic; purée until smooth. Using spatula, press through fine-mesh sieve into bowl, occasionally scraping purée from underside of sieve with spoon.

Stir in cilantro, lemon juice, vinegar, Worcestershire sauce, salt and pepper. Refrigerate in airtight container for 24 hours.

Divide among 8 small glasses. Peel and thinly slice avocado lengthwise; add to glasses as garnish.

Nutritional facts per serving: about

  • Fibre 1 g
  • Sodium 94 mg
  • Sugars 2 g
  • Protein 1 g
  • Calories 29.0
  • Total fat 1 g
  • Potassium 243 mg
  • Cholesterol 0 mg
  • Total carbohydrate 5 g


  • Iron 4.0
  • Folate 13.0
  • Calcium 1.0
  • Vitamin A 1.0
  • Vitamin C 58.0
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Golden Gazpacho Shooters