Gazpacho Shooters
Yields: About 4 Cups
  • 2 pounds yellow tomatoes, cored, seeded, and chopped
  • 1 medium yellow bell pepper, cored, seeded, and chopped
  • ½ English cucumber, peeled, seeded, and chopped
  • ⅓ cup chopped sweet yellow onion
  • ⅓ cup water
  • 2 tablespoons fresh lime juice
  • 1 tablespoon extra-virgin olive oil
  • 1½ teaspoons kosher salt
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • ¼ teaspoon garlic powder Garnish: sliced grape tomatoes, diced English cucumber
  1. In the container of a blender or the work bowl of a food processor, place tomatoes, bell pepper, cucumber, onion, ⅓ cup water, lime juice, oil, salt, cumin, coriander, and garlic powder; process, in batches if necessary, until smooth. Strain mixture through a fine-mesh sieve, discarding solids. Taste and adjust seasonings, if necessary. Cover and refrigerate for at least 2 hours.
  2. Stir gazpacho well before serving. Garnish with grape tomatoes and cucumber, if desired.
Recipe by Louisiana Cookin at