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Gazpacho Shots

This recipe for Gazpacho Shots has been reproduced courtesy of Orce Serrano Hams -

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site

Gazpacho shots, these are one of the easiest ways to add some real Mediterranean flavour and colour to the Spanish table. The gazpacho can be home made using the traditional recipe or you can use green gazpacho too. The gazpacho is served inside peeled cucumber "shot glasses" which can be prepared in advance and chilled before serving. Eating the glass the gazpacho comes in makes for an interesting Spanish "shot"! Great for the summer.

Ingredients for Gazpacho Shots

4 Vine tomatoes
1 Small cucumber peeled
4 Large cucumbers
1 Garlic clove
1 Small onion
1 Small red bell pepper
3 Tablespoons extra virgin olive oil
2 Tablespoons white wine vinegar
salt and pepper to taste
300ml bottled water

How to make Gazpacho Shots

To make the gazpacho:

  • Roughly chop the tomatoes, pepper, onion, garlic and 1 small cucumber.
  • In a blender or food processor, blend the ingredients together to form a thick paste.
  • Pour in the olive oil, wine vinegar and season to your desired taste with salt and pepper.
  • Blend for a second time, adding water little by little until you achieve the desired consistency.
  • Reserve in a glass pitcher or pourer.

To make the shots:

  • Take the four large cucumbers and slice off each end, cut the cucumber into 6cm long segments.
  • Using a peeler peel away strips of the cucumber skin creating a vertical stripe pattern.
  • Use a small paring knife carefully cut around the seeds in the centre of the cucumber then, gently scoop out the seeds with a spoon.
  • Fill each cucumber piece with gazpacho and refrigerate for 20 minutes.


Gazpacho shots can be garnished with some real Spanish flavours to make them look and taste great. Try a simple mint leaf on top or rolled slices of Serrano ham.

Makes 1 litre

Gazpacho Shots

Orce Serrano Hams

Published with permission of Orce Serrano Hams