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
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