One of my favorite parts of being a member of a CSA is the abundance of tomatoes that they provide. During tomato season, I gobble up tomato sandwiches, salads filled with tomatoes, and basically any tomato-filled recipe I can. Recently, even I had more tomatoes than I knew what to do with, so it felt like the right time to make some homemade gazpacho, or more specifically, Juicer Gazpacho Shooters!
As I gathered my ingredients, my husband asked if I was using our Hurom H320 Cold Juicer (paid link) to make the gazpacho. Now, why didn’t I think of that?
let’s take a moment for my pretty tomatoes
These Juicer Gazpacho Shooters are so easy to make! Most ingredients are added straight into the hopper, and the juicer does the hard work for you.
The result is a beautifully silky-smooth gazpacho, perfect for serving in small shooter glasses (paid link) for a great summer party appetizer or a fun start to a meal.
For more information about the Hurom H320 Cold Juicer (paid link), check out my post for Ultra Low Pulp Green Juice. Now, on to the Juicer Gazpacho Shooters recipe!
Ingredients:
- 1 small bell pepper, seeded and roughly chopped
- 1 cucumber, roughly chopped
- 1 small onion, roughly chopped
- 1 garlic clove, smashed
- 2 pounds tomatoes, cored and roughly chopped
- 1 tablespoon sherry
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 cup olive oil
To make your Juicer Gazpacho Shooters, prepare all of your ingredients. Set up your juicer and position the juice container on the left and the pulp container on the right of the juicer underneath the spouts. Add the bell pepper, cucumber, onion, and garlic to the juicer.
Turn on the slow juicer and open the latch for the juice to pour into the juice container. The juicer will extract the juice while also separating out the pulp into the other container.
When there is room in the juicer, add in the tomatoes and the juicer will process the tomatoes.
Once all the juice has been extracted, turn off the juicer and pour the juice into a large bowl.
Whisk in the sherry, salt, and pepper. Slowly drizzle in the olive oil while whisking until combined.
Cover and refrigerate for at least two hours or until chilled; the gazpacho can be made up to three days ahead of when you plan on serving it.
To serve, pour the gazpacho into small shooter glasses (paid link). You can serve the Juicer Gazpacho Shooters as is, or in a rimmed shooter glass (salt or Old Bay), or even with a cocktail or grilled shrimp on the rim.
The freshness of the ingredients and the smoothness of the mixture really make this gazpacho a winning recipe.
The sherry helps to balance out some of the acidity without removing it entirely.
I love how simple this recipe is to prepare too!
Juicer Gazpacho Shooters
Ingredients
- 1 small bell pepper seeded and roughly chopped
- 1 cucumber roughly chopped
- 1 small onion roughly chopped
- 1 garlic clove smashed
- 2 pounds tomatoes cored and roughly chopped
- 1 tablespoon sherry
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 cup olive oil
Instructions
- To make your Juicer Gazpacho Shooters, prepare all of your ingredients. Set up your juicer and position the juice container on the left and the pulp container on the right of the juicer underneath the spouts. Add the bell pepper, cucumber, onion, and garlic to the juicer.
- Turn on the slow juicer and open the latch for the juice to pour into the juice container. The juicer will extract the juice while also separating out the pulp into the other container.
- When there is room in the juicer, add in the tomatoes and the juicer will process the tomatoes.
- Once all the juice has been extracted, turn off the juicer and pour the juice into a large bowl.
- Whisk in the sherry, salt, and pepper. Slowly drizzle in the olive oil while whisking until combined.
- Cover and refrigerate for at least two hours or until chilled; the gazpacho can be made up to three days ahead of when you plan on serving it.
- To serve, pour the gazpacho into small shooter glasses.
- You can serve the Juicer Gazpacho Shooters as is, or in a rimmed shooter glass (salt or Old Bay), or even with a cocktail or grilled shrimp on the rim.
What do you think?