Spanish Spiked Gazpacho in Cucumber Cups
May 29, 2019
Categories: Soups and Stews, Appetizers, Entertaining, Cold Appetizers more
"Elegant start to a summer meal"
- Serving Size: 1 (108.8 g)
- Calories 39.9
- Total Fat - 0.2 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 187.4 mg
- Total Carbohydrate - 6.8 g
- Dietary Fiber - 1.2 g
- Sugars - 3.8 g
- Protein - 0.8 g
- Calcium - 13.2 mg
- Iron - 0.3 mg
- Vitamin C - 10 mg
- Thiamin - 0 mg
Step by Step Method
Prepare cucumber by cutting into 2 inch rounds.
Scoop out the seeds and flesh in the center of the cucumber using a melon baller or spoon.
Be careful not to go all the way through the cup. (Place scooped cucumber into a bowl).
Carve out enough of the cucumber to leave a ½ inch (8 mm) border, along sides and bottom. You should have 12 mini cups.
Place all of the remaining ingredients in a food processor including the reserved cucumber.
Puree until smooth.
Adjust seasoning to taste.
Add vodka and strain through a colander.
Chill for 1 hour and up to overnight to develop flavor.
Pour puree into cucumber cups and serve immediately.
Tips & Variations
No special items needed.