Best Mini Chilled Gazpacho Tapas Recipes

Spanish Gazpacho image

Provided by Martha Stewart

Time 2h20m

Yield About 5 cups

Number Of Ingredients 10

1 slice white sandwich bread, crust removed, torn into bite-size pieces (1/3 cup)
1/3 cup fresh orange juice
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 pounds red heirloom, vine, or beefsteak tomatoes, cored and coarsely chopped (6 cups)
1 small clove garlic, smashed
1 red bell pepper, coarsely chopped (1/2 cup)
1/2 cup chopped red onion
1 tablespoon sherry vinegar
1/2 teaspoon ground cumin
Kosher salt and freshly ground pepper

Steps:

In a blender, combine bread, orange juice, and oil. Let stand until bread is soft, about 5 minutes. Add tomatoes, garlic, bell pepper, onion, vinegar, cumin, 1 tablespoon salt, and 1/4 teaspoon pepper. Purée until very silky and smooth, 2 to 3 minutes. Refrigerate until cold, at least 2 hours or, in an airtight container, up to 3 days. Season with more salt and pepper and drizzle with oil; serve.

Mini Chilled Gazpacho, Tapas image

Provided by English_Rose

Categories Peppers

Time 2h10m

Yield 8 mini glasses

Number Of Ingredients 6

1 (14 ounce) can plum tomatoes
1 cucumber
1 small green bell pepper, deseeded
1/2 white onion, peeled
1 tablespoon white wine vinegar
1/3 cup olive oil

Steps:

Roughly chop tomatoes, half the cucumber, pepper and onion.
Blend until smooth.
Stir in vinegar and oil, taste and season with salt and pepper. Add more vinegar if needed to taste.
Chill for two hours.
Cut the remaining half of cucumber into sticks.
Serve in mini glasses with a stick of cucumber.

Nutrition Facts : Calories 98.9, Fat 9.2, SaturatedFat 1.3, Sodium 3.9, Carbohydrate 4.5, Fiber 1, Sugar 2.5, Protein 0.8