Spanish Spiked Gazpacho in Cucumber Cups

Total Time
20mins
Prep 20 mins
Cook 0 mins

Elegant start to a summer meal

Ingredients Nutrition

Directions

  1. Prepare cucumber by cutting into 2 inch rounds.
  2. Scoop out the seeds and flesh in the centre of the cucumber using a melon baller or spoon.
  3. Be careful not to go all the way through the cup. (Place scooped cucumber into a bowl).
  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.
  5. Place all of the remaining ingredients in a food processor including the reserved cucumber.
  6. Puree until smooth.
  7. Adjust seasoning to taste.
  8. Add vodka and strain through a colander.
  9. Chill for 1 hour and up to overnight to develop flavor.
  10. Pour puree into cucumber cups and serve immediately.

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