Jason Stoner's Deconstructed Gazpacho Shooters

Jason Stoner's Deconstructed Gazpacho Shooters

All the fresh, vibrant flavors of classic gazpacho — presented in individual shooter glasses for a dramatic tapas presentation. ~Jason Stoner

I created this recipe for my May 2023 Sunday Dinner. Here is the link to that post.

Ingredients:

Gazpacho Base:

• 4 large ripe tomatoes, roughly chopped
• 1 English cucumber, roughly chopped
• 1 red bell pepper, roughly chopped
• ½ small red onion, roughly chopped
• 2 cloves garlic
• 3 tablespoons extra virgin olive oil
• 2 tablespoons sherry vinegar
• Salt and pepper to taste

Garnish:

• Finely diced cucumber, tomato, and red onion
• Drizzle of extra virgin olive oil
• Fresh basil or parsley
• Croutons or crusty bread on the side

Directions:

1. Combine tomatoes, cucumber, bell pepper, red onion, and garlic in a blender. Blend until smooth.
2. With blender running, drizzle in olive oil and sherry vinegar. Season with salt and pepper.
3. Strain through a fine mesh sieve for a smoother texture, or leave as-is for a rustic gazpacho. Chill for at least 1 hour.
4. To serve deconstructed, pour gazpacho into individual shooter glasses. Top with finely diced cucumber, tomato, and red onion. Drizzle with olive oil and garnish with fresh herbs.

Source:

Jason Floyd Stoner — Tapas Sunday Dinner, May 2023