Gazpacho In Cucumber Cups
This soup is zesty with spice and super bold. The cucumber cups calm and refresh the other flavors. Because this appetizer is served cold, it can come right out of the refrigerator to be served; in fact, it's at its best that way! This little dish hits every note and gets applause every time. Checkout WTFCF Cookbook Review: GATHERINGS Casual-Fancy Meals To Share (With Recipes).
Equipment
- melon baller or small soup spoon
- blender
Ingredients
- 4 English cucumbers, ends trimmed and reserved, cut crosswise into 1½ inch lengths
- ½ cup tomato juice
- 4 ounces small tomatoes, cored and chopped
- ½ small red pepper, chopped
- 1 small shallot, chopped
- 2 tablespoons extra-virgin olive oil, plus extra for serving
- 1½ tablespoons sherry vinegar, plus extra for seasoning
- 1 small garlic clove, minced
- ½ teaspoon table salt
- ¼ teaspoon pepper
- ½ teaspoon hot sauce, optional
Instructions
- Using melon baller or small soup spoon, scoop out the insides of cucumber pieces from one cut side, leaving ¼ inch border around walls and bottoms, to form cups. Arrange cups on a serving platter, cover with damp paper towels, and refrigerate until ready to serve. Note: Cups can be wrapped in plastic and refrigerated for up to 24 hours.
- In a blender, add 4 cucumber ends, ½ cup tomato juice, 1 cored and chopped tomato, ½ chopped bell pepper, 1 chopped shallot, 2 tablespoons oil, 1½ tablespoons vinegar, 1 clove minced garlic, ½ teaspoon salt, ¼ teaspoon pepper, and ½ teaspoon optional hot sauce. Process until mostly smooth, about 1 minute.
- Transfer to 8-cup liquid measuring cup or bowl, cover, and refrigerate until completely chilled, at least 1 hour or up to 2 days.
- Stir gazpacho to recombine and season with extra vinegar, salt, and pepper to taste.
- Divide gazpacho among cucumber cups, drizzle with extra olive oil, and sprinkle with pepper.
Enjoy!
About the Author
Sara Mayer is a senior editor on ATK's books team. She is a graduate of the Institute of Culinary Education in NYC. Before coming to ATK, she worked at two of Bobby Flay's restaurants (Mesa Grill and Bolo) in NYC under the pastry chef Vicki Wells and did her own dessert and wedding cake catering.