Best Green Gazpacho Soup Shooters Recipes

Gazpacho Soup in Cucumber

Provided by Robert Irvine : Food Network

Time 4h30m

Yield 6 servings

Number Of Ingredients 9

2 English cucumbers, peeled (1 whole and 1 finely diced)
3 tomatoes, seeded and finely diced
1 red onion, finely diced
1 green bell pepper, finely diced
1 red bell pepper, finely diced
1 clove garlic, minced, or more to taste
4 cups tomato juice (recommended: V8)
2 tablespoons fresh lemon juice
2 tablespoons chopped chives

Steps:

Cut the whole peeled cucumber into 1 1/2 to 2-inch in long pieces. Stand them upright and trim the bottom so they are level and won't fall over. Using a spoon or a melon baller, remove the inside seeds and pulp 2/3 of the way into the cucumber, forming a "shooter" glass. Put in a bowl and refrigerate until ready to use.
In a large bowl combine all the remaining ingredients, cover and refrigerate for at least 4 hours. This will give the soup time to meld all the flavors together and let the juices from the vegetables mix.
When ready to serve, spoon the soup into the cucumber shooter glasses and serve. Let your guests enjoy the soup, then eat the "so called shooter glass".
A great refreshing chilled soup.

Green Gazpacho image

Provided by Food Network Kitchen

Time 20m

Yield 4

Number Of Ingredients 11

1 large poblano pepper
3 tablespoons extra-virgin olive oil, plus more, for drizzling
4 large cloves garlic, smashed
1/4 cup lightly packed fresh mint leaves
4 English cucumbers, peeled, seeded and chopped
Juice of 1 lemon
Kosher salt and freshly ground black pepper
1 small green or yellow heirloom tomato, seeded and finely chopped
1 tablespoon chopped fresh chives
Picked lump crabmeat or chopped cooked shrimp, for serving
Crusty bread, for serving

Steps:

Roast the poblano pepper directly over a gas burner, turning, until charred all over. (Alternatively, broil the pepper.) Transfer to a cutting board to cool slightly and then peel, seed and chop. Heat the olive oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until softened and golden brown, 3 to 5 minutes; set aside to cool slightly.
Put the mint, cucumbers, lemon juice, oil and garlic mixture and chopped poblano in a blender and puree until smooth. Season with salt and black pepper.
Ladle the gazpacho into 4 small bowls and top evenly with the tomato, chives and crab or shrimp. Drizzle with oil.

Green Gazpacho Shots image

Provided by Abigail Kirsch

Yield 20 hors d'oeuvres

Number Of Ingredients 16

1 tablespoon fresh lime juice
2 tablespoons rice vinegar
1/4 cup extra virgin olive oil
2 tablespoons fresh cilantro
1 teaspoon ground cumin
1 small zucchini, trimmed and coarsely chopped
2 tomatillos, husks removed, quartered
1 medium green bell pepper, cored, seeded, and coarsely chopped
1 medium cucumber, peeled, seeded, and coarsely chopped
1 small red onion, coarsely chopped
2 medium-ripe green tomatoes, coarsely chopped
1/4 to 1/2 cup vegetable broth
Tabasco sauce
Salt
1/3 cup sour cream
1 bunch fresh cilantro, washed and trimmed

Steps:

1. Blend the lime juice, vinegar, oil, cilantro leaves, and cumin in the small bowl with a wooden spoon.
2. Place the zucchini, tomatillos, bell pepper, cucumber, onion, and green tomatoes in batches in the bowl of the food processor fitted with the steel blade. Process, adding the lime juice mixture, 2 tablespoons at a time, to prevent the blade from being clogged with the vegetables. The soup should have a crunchy texture; do not puree the vegetables. Pour the soup into the large bowl as each batch is processed.
3. When all the vegetables have been processed, add just enough vegetable broth to give the gazpacho a smoother consistency. Season the soup with the Tabasco sauce and salt to taste.
4. Refrigerate, covered, for 2 1/2 to 3 hours before serving.
Fill the shot glasses three-quarters full with the gazpacho. Top each glass with a dollop of sour cream. Arrange the glasses on a large tray, with the bunch of cilantro in the center. Guests can help themselves.