Cucumber Melon Gazpacho Shooters (Print Version)
Chilled cucumber and melon blend create a vibrant, refreshing summer starter in easy shooter glasses.
# What You’ll Need:
→ Vegetables
01 - 1 large cucumber, peeled and diced
02 - 1 small red bell pepper, diced
→ Fruits
03 - 2 cups cantaloupe or honeydew melon, cubed
04 - 1 tablespoon fresh lime juice
→ Herbs
05 - 2 tablespoons fresh mint leaves, chopped
→ Spices
06 - Salt and pepper, to taste
# How to Make It:
01 - Add cucumber, red bell pepper, melon, lime juice, and half of the mint leaves to a blender. Process until fully smooth.
02 - Season with salt and pepper. If desired, blend in a small amount of water to thin the consistency.
03 - Transfer mixture to a covered container and refrigerate for at least 30 minutes for optimal chill.
04 - Pour chilled soup into shooter glasses. Garnish with remaining mint leaves before serving.
# Additional Tips::
01 -
- Uses only fresh produce and a handful of pantry items
- Takes just fifteen minutes to prep from start to finish
- Vegan and gluten free so everyone can enjoy
- Looks stunning in little shooter glasses and always impresses guests
02 -
- Very low in calories so ideal for light appetizers
- Packed with vitamin C from the melon and bell pepper
- Completely plant based and gluten free for all dietary needs
03 -
- Chill your shooter glasses ahead in the freezer for the ultimate frosty sip
- Make the gazpacho a few hours ahead to let the flavors deepen and meld
- Taste before serving and adjust lime and seasoning to perfectly balance tart and sweet