A sassy twist on a summer sip. This is not your average cocktail—it’s a garden-fresh showstopper!

If you’re looking for a light, refreshing way to kick off happy hour, this Gazpacho Martini is bursting with produce goodness…it’s made with tomato juice, onion, cucumber, bell pepper, and a punchy blend of EVOO, red wine vinegar, garlic, and chili powder. Blend it up, add some vodka or gin (or skip the booze completely) and serve it in a martini glass with a colorful skewer garnish for maximum wow factor!

Step 1: Make the gazpacho

In a food processor or blender, puree the onion, cucumber, bell pepper, garlic, and 1 cup of the tomato juice.
You can puree until velvety smooth or leave some texture for a chunkier finished soup.
Transfer to a large bowl and add the remaining 3 cups tomato juice, vinegar, olive oil, salt, and chili powder.
Cover and stash in the fridge overnight so it has time to thicken and chill.

Proof that veggies belong in your martini glass 

  • Delish tomato-y flavor: Fresh cucumber, bell pepper, garlic, tomato juice, and red wine vinegar bring serious depth and tang.
  • Surprisingly hydrating: Packed with water-rich veggies and electrolytes to help you cool down in style.
  • Make-ahead friendly: Blends up in minutes and chills overnight so the flavors can mingle before serving with the booze.
  • Totally customizable: Smooth or chunky, mild or spicy, with vodka or gin—or keep it zero-proof! (Of course, you can enjoy this without alcohol)

Step 2: Make the martini

To a martini glass, add ¾ to 1 cup chilled gazpacho.
Then stir in 1 to 2 tablespoons gin or vodka into each glass. Start with 1 Tbsp and taste.
Add a skewer for garnish to each martini and enjoy!

I love turning produce into playful presentations—and this drink is a perfect blend of wellness and whimsy. It’s hydrating, antioxidant-rich, and makes a refreshing, unexpected starter for summer parties, brunches, or date night on the patio! While I’ve only made this martini with my Summer Gazpacho, I can almost guarantee it would be equally delicious with my Watermelon and Strawberry Gazpacho! (And if you haven’t tried my Watermelon Margarita yet, make it ASAP!)

Whether you’re hosting guests or just treating yourself, this vegetable-forward cocktail is a stylish way to raise your glass. One sip and you’ll see—veggies really do belong in your martini, lol.

Try my Cranberry Lemon Martini next!

(5 stars) 1 rating

Gazpacho Martini (Savory Summer Cocktail)

A sassy twist on a summer sip. This is not your average cocktail—it’s a veggie-packed, garden-fresh showstopper!
Yield: 8 martinis
Prep Time: 10 minutes
Chill Time: 1 day
Total Time: 1 day 10 minutes
Print Recipe Pin Recipe Leave a Review

Ingredients
 

  • 1 onion, sliced
  • 1 to 1 ¼ cups sliced cucumber, about 1 regular cucumber or ½ long English cucumber (hothouse cucumber)
  • 1 green bell pepper, sliced
  • 1 clove garlic, peeled and roughly chopped
  • 4 cups tomato juice, preferably reduced-sodium
  • ¼ cup red wine vinegar
  • ¼ cup extra virgin olive oil
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground chili powder
  • 1-2 tablespoons gin or vodka, per glass

Skewer Garnish

  • Cherry or grape tomatoes
  • Cucumber chunks, about ½-inch cubes
  • Green or black olives, pitted
  • Basil leaves

Instructions
 

  • Make the gazpacho: In a food processor or blender, puree the onion, cucumber, bell pepper, garlic, and 1 cup of the tomato juice. You can puree until velvety smooth or leave some texture for a chunkier finished soup.
  • Transfer to a large bowl and add the remaining 3 cups tomato juice, vinegar, olive oil, salt, and chili powder. Cover and stash in the fridge overnight so it has time to thicken and chill.
  • Make the martini: To a martini glass, add ¾ to 1 cup chilled gazpacho, then stir in 1 to 2 tablespoons gin or vodka into each glass. Start with 1 Tbsp and taste.
  • Make the skewers: On toothpick, thread: a cherry tomato, cucumber cube, olive and basil leaf.
  • Add a skewer for garnish to each martini and enjoy!
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Serving Size: 1 martini (1 cup gazpacho + 1 Tbsp gin)Calories: 130Carbohydrates: 7gProtein: 1gTotal Fat: 7g— Unsaturated Fat: 6g— Saturated Fat: 1gCholesterol: 0mgSodium: 70mgFiber: 1gTotal Sugar: 5g— Natural Sugar: 5g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!

A sassy twist on a summer sip. This is not your average cocktail—it’s a veggie-packed, garden-fresh showstopper!

If you’re looking for a light, refreshing way to kick off happy hour, this Gazpacho Martini is bursting with produce goodness—made with tomato juice, onion, cucumber, bell pepper, and a punchy blend of EVOO, red wine vinegar, garlic, and chili powder. Blend it up and you’ve got a chilled, veggie-filled gazpacho that’s just missing the booze! Add your favorite spirit (vodka or gin, sipper’s choice) and serve it in a martini glass with a colorful skewer garnish for maximum wow factor.

Step 1: Make the gazpacho
In a food processor or blender, puree the onion, cucumber, bell pepper, garlic, and some tomato juice.
You can puree until velvety smooth or leave some texture for a chunkier finished soup.
Transfer to a large bowl and add the remaining tomato juice, vinegar, olive oil, salt, and chili powder.
Cover and stash in the fridge overnight so it has time to thicken and chill.

Proof that veggies belong in your martini glass

  • Delish tomato-y flavor: Fresh cucumber, bell pepper, garlic, tomato juice, and red wine vinegar bring serious depth and tang.
  • Surprisingly hydrating: Packed with water-rich veggies and electrolytes to help you cool down in style.
  • Make-ahead friendly: Blends up in minutes and chills overnight so the flavors can mingle before serving with the booze.
  • Totally customizable: Smooth or chunky, mild or spicy, with vodka or gin—or keep it zero-proof! (Of course, you can enjoy this  without alcohol)
Step 2: Make the martini
To a martini glass, add chilled gazpacho…
…and stir in 1 to 2 tablespoons gin or vodka into each glass. Start with 1 Tbsp and taste.

I love turning produce into playful presentations—and this drink is a perfect blend of wellness and whimsy. It’s hydrating, antioxidant-rich, and makes a refreshing, unexpected starter for summer parties, brunches, or date night on the patio! While I’ve only made this martini with my Summer Gazpacho, I can almost guarantee it would be equally delicious with my Watermelon and Strawberry Gazpacho! (And if you haven’t tried my Watermelon Margarita yet, make it ASAP!)

Whether you’re hosting guests or just treating yourself, this vegetable-forward cocktail is a stylish way to raise your glass. One sip and you’ll see—veggies really do belong in your martini, lol.

Step 3: Add a skewer for garnish. Cheers!

Shake this up: Cranberry Lemon Martini!