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Spanish Spiked Gazpacho in Cucumber Cups

Here's how you make Spanish Spiked Gazpacho in Cucumber Cups
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  • Servings: 12
  • Prep: 30m
  • Cook: 0m
    • The following recipe serves 12 people.

Ingredients

The ingredients are:
  • 1 spanish hot banana pepper, diced into small pieces
  • 2 cups yellow tomatoes, peeled and seeded and chopped
  • 1 yellow pepper, small dice
  • 3 scallions, split and diced
  • 3 cucumbers
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon tarragon
  • 1 cup vegetable stock
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 2 teaspoons Worcestershire sauce
  • Hot sauce, couple dashes
  • 1 tablespoon sherry wine vinegar
  • 1/4 cup vodka
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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