Gazpacho shooters are a perfect way to kick off a summer party. I like to start a summer party with cheese, crackers, hummus, and some grapes or cherries. Just as I put the meat / fish on the grill for the non-vegetarians in the group (which is usually everyone), I bring out a pitcher of gazpacho and little glasses. If the gazpacho is more puree than chunky, guests can drink it right from the glass. But I like my gazpacho a little chunky, so I serve it in a short glass with a spoon.
- 3 cups V8 juice
- 2 pounds tomatoes (7 medium), seeded and diced
- 2 English cucumbers, peeled and diced
- 1 white onion, finely diced
- 1 red pepper, diced
- 3 tomatillos, diced
- ½ Serrano chile pepper
- 1 Tbsp Worcestershire sauce
- Juice of 1 ½ limes (to taste)
- ¼ cup extra-virgin olive oil
- 1 slice bread, crusts removed and torn into 4 pieces
- 1 tsp kosher salt
- ¼ tsp ground black pepper
- Combine the juice, tomatoes, cucumbers, onion, tomatillos and both peppers into a large bowl. Stir to mix up a bit.
- Add the Worcestershire, lime juice, olive oil, bread pieces, and salt into the container of a blender or food processor. Whirl like crazy until pureed, and pour into the soup.
- Stir in the black pepper and a few drops of Tabasco, and adjust for any seasonings and lime juice. Chill for at least 3 hours, or ideally overnight. Serve well-chilled.
This week’s theme on #SundaySupper is Farmstand Food, hosted by Colleen of Foodie Tots with assist from DB at Crazy Foodie Stunts. If you’re planning a trip to the Farmer’s Market this weekend, go check out the rest of the dishes!
Appetizers, Sides and Salads
- 8 Grain Bread by What Smells So Good?
- Farm Fresh Gazpacho by An Appealing Plan
- Farmer’s Market Potato Salad by Bobbi’s Kozy Kitchen
- Fennel and Orange Salad by Feeding Big – and more!
- Gazpacho Shooters with Avocado and Corn Salsa by The Wimpy Vegetarian
- Grilled Peach Caprese by A Gouda Life
- Grilled Prosciutto Corn by Palatable Pastime
- Peach Caprese Salad by The Joyful Foodie
- Radish Top Pesto by Our Good Life
- Carrot Ravioli with Broccoli-Ricotta Filling by Caroline’s Cooking
- Farmers Market Pizza by Simply Healthy Family
- Farmstand Kebobs with Tahini Dipping Sauce by Jane’s Adventures in Dinner
- Gemista (Greek Stuffed Tomatoes) by Curious Cuisiniere
- Halibut with Sugar Snap Peas, Mushrooms and Potatoes en Papillote by Crazy Foodie Stunts
- Spaghetti and Zoodles with Vegetable Bolognese by Hezzi-D’s Books and Cooks
- Spaghetti Squash Shrimp Pesto by Tasting Page
- Squash Blossom, Zucchini and Gouda Frittata by FoodieTots
- Sweet Corn Chowder with Crabmeat by The Redhead Baker
- Vegetable and Chicken Shish Kabobs by The Freshman Cook
- Ziti with Bacon and Greens by Cooking Chat
- Chaussons aux Pommes by Food Lust People Love
- Classic Peach Pie by That Skinny Chick Can Bake
- Dairy Free Peach Mango Lassis with Coconut Whipped Cream by Cupcakes & Kale Chips
- Lemon Curd Raspberry Crumb Bars by Wallflour Girl
- Lemon Tart by Brunch with Joy
- Peach Berry Cocktail by Cosmopolitan Cornbread
- Peach Cobbler with Blueberry Biscuits by Food Done Light
- Raspberry Rhubarb Sweet Rolls by Grumpy’s Honeybunch
- Triple Cherry Crisp by Pies and Plots
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