So picture this, why would you take Gazpacho a quintessential Spanish summer soup and carry it over to Fall, and dress it up for a party? Because it’s happening in Miami, and Miami autumns are indistinguishable from summer, except for the produce! Enter these Pumpkin Gazpacho Shots!
Tasting it you can expect:
- Velvety sweet pumpkin pie flavor without the heaviness.
- Crunchy Cucumber and fruity acid from the cured garnish
- A refreshing little shot as an appetizer for an outdoor party
What’s up with Gazpacho and Pumpkin
The Spanish in the summer eat Gazpacho, a very light tomato and cucumber based soup fortified with bread. It cools down in the heat and is light enough to get you through the day without slogging you down.
With a little tweaking, this summer soup can play very well in a hot Fall day. Even better as an outdoor appetizer that carriers tons of flavor while remaining seasonal- and in typical Miami weather, it’s little things like this that remind you of the other seasons the northern states take for granted.
Because the pumpkin has enough starch, you do not need bread to thicken it.
Before roasting the pumpkin, make small shallow cuts along the skin. As the pumpkin cooks in the oven, the moisture in the pumpkin, heated by the oven, creates steam. By making these shallow cuts, you create a channel for the steam to escape the pumpkin, effectively separating the skin from the flesh without having to peel it.
Then its just a matter of blending everything together for the soup.
For the garnish, the cucumbers and bell peppers are chopped fine and marinated in red wine.
After 24 hours in the fridge to let the flavors marry, its perfect for serving.
Fairchild and the Ramble Festival
We created this recipe specifically for Fairchild Botanical Garden’s Ramble Festival, a in Miami celebrating fall produce and growing for the winter months in South Florida. However, it’s very hot outside and I really wanted to give guests who took our cooking demo something topical but refreshing to consider the weather.
If you’ve tried this Pumpkin Gazpacho Shots recipe or any other recipe on the blog then rate the it and let me know how it was in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what we’re developing every week.Print
This Pumpkin Gazpacho recipe is perfect for celebrating the Fall weather in hot climates like Miami. Served in small shots, its a perfect hors d’oeuvre for a party.
For the Soup
- 450g Pumpkin Puree
- 2 Cups of Water
- 80g Honey
- 80g Brown Sugar
- 20g Red Onion
- 4g Nutmeg
- 1g Cinnamon
For the Garnish
- 125g Hothouse Cucumber seeded and chopped fine
- 125g Red Bell Pepper chopped fine
- 30g Red Wine Vinegar
For the Soup
Bend together and chill in the fridge at least an hour to let the flavors marry. Preferably overnight.
When ready to serve, pour into shot glasses (or bowl) and top with garnish.
For the Garnish
Combine the chopped vegetables with the red wine vinegar and let marinate in the fridge for at least an hour.
We used Sugar Pie Pumpkins which translate to the most commonly known flavor of pumpkin. Because of its size, 450 grams of puree is roughly half a pumpkin.
Serving size for shooters is 45g- roughly 1.5 oz.