Gazpacho Shot 4-3

Gazpacho Shot

A fresh and uplifting tomato summer soup, perfect to keep in the fridge.


Number of portions
  • 1000 ml Santa Maria Taco Sauce

  • 200 ml water

  • 1 cucumber

  • 1 lemon, the juice

  • 0.5 red bell pepper

  • 50 ml vinegar

  • 10 g Santa Maria Smoked Paprika

  • 2 gr Santa Maria Black Pepper

  • 150 ml olive oil

To serve:
  • 500 ml ice

  • Santa Maria Chili Explosion

  • 300 g shrimps, grilled

  • 200 g croutons

  • 200 g celeriac, sticks

How to prepare

  1. Blend all the ingredients for the Gazpacho soup, except for the olive oil, in a food processor on the highest speed.

  2. Gradually and slowly pour in the olive oil while the processor is running.

  3. Taste the soup and let it rest for at least 30 minutes.

  4. Add ice to small glasses and pour in the soup.

  5. Grind Chili explosion over the soup and garnish with croutons.

  6. Optional: serve the soup, with grilled scampi and celeriac sticks.


This dish is perfect as one out of several in a sharing meal. 

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