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.