Gazpacho and egg shooters

Total Time
36 min
6 min
Full of fresh vegetables including diced tomatoes, cucumber, jalapeño and onion mixed in a food processor, serve these shooters at your next brunch or cookout. They can be made ahead of time and refrigerated. They get a slight kick from the jalapeño peppers. When dicing the jalapeños, you'll want to wear gloves so as not to get the heat from the peppers on your hands. Cut the jalapeños in half lengthwise, which will expose the membranes that hold the seeds in place. Take a spoon to scoop out both the membranes and seeds before chopping.


Canned diced tomatoes

14½ oz, 1 (14 1/2-ounce can), petite size

Tomato juice

1 cup(s)

English cucumber(s)

½ medium, chopped

Jalapeño pepper(s)

½ medium, seeded and chopped

Uncooked red onion(s)

1½ Tbsp, chopped, chopped

Red-wine vinegar

1½ tsp

Table salt


Hard boiled eggs

1 item(s), large, large size, finely chopped

Fresh parsley

1 Tbsp, finely chopped


  1. Pulse diced tomatoes, tomato juice, cucumber, jalapeno, onion, vinegar, and salt in food processor until well chopped. Refrigerate until chilled, at least 30 minutes or up to several hours.
  2. To serve, divide tomato mixture evenly among 12 (2-ounce) shot glasses. Sprinkle with egg and parsley.
  3. Per serving: 1 shooter