Seeing Green…Green Gazpacho!

I have always been a fan of fresh and healthy, so when Kyle and Joel chose Green Gazpacho Shots as my dish for  their “Gr8 Goes Green” dinner, the happy dance began! Hooray for me!

So fresh and tangy, with so much green goodness packed into one pot! Oh my word! I could not wait to get started!

This fresh appetizer, Green Gazpacho, is a fun way to serve fresh vegetables combined together giving a fresh and tangy flavor!

Cucumbers, cilantro, lime juice, just to name a few…that spells springtime right there! And that is just a smidgen of what you will love about this soup. On its own, this can be the perfect spring or summer meal. Better yet, serve this as an appetizer at your next gathering. Poured into shot glasses, green gazpacho can be the start of a Gr8 meal and especially refreshing during those warm months.

Go ahead…Go Green!

This fresh appetizer, Green Gazpacho, is a fun way to serve fresh vegetables combined together giving a fresh and tangy flavor!

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Gr8 goes Green gazpacho
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Green Gazpacho Shots

Whether you choose to serve this Gazpacho in little shot glasses or small bowls, be sure to have a ladle nearby with the extras! A fresh “liquid salad”…they’ll definitely want refills! 
Prep Time30 mins
Refrigeration3 hrs
Total Time3 hrs 30 mins
Course: Appetizer
Cuisine: Spanish
Keyword: Green Gazpacho
Servings: 20 small hors d’oeuvres
Author: Debbie


  • 1 Tablespoon fresh lime juice
  • 3 Tablespoons cider vinegar
  • 1/4 cup extra-virgin olive oil
  • 2 Tablespoons chopped fresh cilantro
  • 1 teaspoon garam masala
  • 2 small green patty pan squash (or 1 medium Chayote squash), peeled and coarsely chopped
  • 3 small tomatillos,, husks removed, washed, quartered
  • 1 medium green bell pepper,, cored, seeded, and coarsely chopped
  • 4 Persian cucumbers, peeled and coarsely chopped
  • 1 small red onion,, peeled and coarsely chopped
  • 1 each, medium heirloom green and yellow tomatoes,, coarsely chopped
  • 1/4 cup ice cold water, (or more depending on desired consistency)
  • Tabasco sauce
  • 1/2 teaspoon Za’atar


  • 1/3 cup sour cream
  • 1 Tablespoon fresh squeezed lemon juice
  • 1 handful fresh cilantro, washed and stems removed


  • In a small bowl, combine the lime juice, vinegar, oil, cilantro, and garam masala.
  • Combine the squash, tomatillos, bell pepper, cucumber, onion, heirloom tomatoes and Za’atar in a medium bowl.
  • In batches, place the vegetable mixture into the bowl of the food processor and process.
  • Continue processing, adding the lime juice mixture, 2 tablespoons at a time, to keep the blades from getting plugged. The soup should have a “crunchy” not “too watery” texture.
  • To avoid overflow or spillage, pour the mixture into a large bowl after each batch.
  • When all of the vegetables have been processed, add just enough ice water to give the gazpacho a smoother texture.
  • Season the soup with Tabasco sauce and salt to taste.
  • To let the flavors meld, refrigerate covered for 2-1/2 to 3 hours before serving.

To Serve:

  • In a small bowl, combine the sour cream and lemon juice. 
  • Fill shot glasses or small bowls three-quarters full with the gazpacho. Top each glass with a dollop of the sour cream mixture. Arrange the glasses on a large tray, with a sprig of cilantro in the center. Cheers!


Gr8 Do-Ahead Tip:

Make this in the morning to serve at your afternoon or evening soirée.
Sour cream and lemon juice mixture can be made 1 hour before serving.

Gr8 Tip:

Za’atar is a Middle Eastern spice blend of sumac, thyme, sesame seeds and salt. It has an almost citrusy, tangy flavor. Available at some specialty stores and in the ethnic aisles at some grocery stores.
Tried this recipe?Mention @Great8Friends or tag #gr8food!

sm 4/30/19

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