Spanish Spiked Gazpacho in Cucumber Cups

12
Servings
30m
Prep Time
0m
Cook Time
30m
Ready In

Recipe: #32369

May 29, 2019



"Elegant start to a summer meal"

Original recipe yields 12 servings
OK

Nutritional

  • 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 1

Prepare cucumber by cutting into 2 inch rounds.

Step 2

Scoop out the seeds and flesh in the center of the cucumber using a melon baller or spoon.

Step 3

Be careful not to go all the way through the cup. (Place scooped cucumber into a bowl).

Step 4

Carve out enough of the cucumber to leave a ½ inch (8 mm) border, along sides and bottom. You should have 12 mini cups.

Step 5

Place all of the remaining ingredients in a food processor including the reserved cucumber.

Step 6

Puree until smooth.

Step 7

Adjust seasoning to taste.

Step 8

Add vodka and strain through a colander.

Step 9

Chill for 1 hour and up to overnight to develop flavor.

Step 10

Pour puree into cucumber cups and serve immediately.

Tips & Variations


No special items needed.

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