Name
Gazpacho
Summer Gazpacho in Cucumber Cups
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Time:
2.5 hours
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Servings:
12
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Difficulty:
Easy
Ingredients
- 2 pounds ripe tomatoes, peeled, seeded and diced
- 1 cup cucumber, peeled, seeded and diced + 6 more cucumbers for serving
- 1/2 cup bell pepper, seeded and diced
- 1/2 cup red onion, diced
- 1 jalapeno, seeded and minced
- 1 cup tomato juice
- 1 handful fresh basil leaves
- 1/4 cup extra-virgin olive oil
- 1 clove garlic, minced
- 1 lemon, juiced
- 1 teaspoon white wine vinegar
- 1 teaspoon Worcestershire sauce
- Dash hot sauce like Tabasco or tiny pinch cayenne
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
How to make this delicious, fresh and healthy summer treat
Cucumber Cup
- Peel 6 cucumbers and cut them into 2 ½ -3” slices
- Scoop out the inside, leaving at least 1/2 inch on the bottom to create an edible cup
- Chill
Gazpacho
- Peel the tomatoes by dipping them in boiling water for a few seconds. Note: many chefs will then also dip the tomato in an ice bath to stop the cooking. If you only allow the tomato to stay in the boiling water 7-10 seconds, you can skip the ice bath
- When cooled, the skin will peel easily
- Prep and dice all the vegetables – including the tomatoes – and place in a glass bowl
- In a separate bowl or container, pour the tomato juice and add basil leaves. Using an immersion blender, mix until smooth and then use a strainer to pour the liquid into the bowl with the prepped vegetables. Add the remaining ingredients
- Cover and chill for at least 2 hours and up to 6 hours before serving
- Add salt and seasoning to taste before serving
- Pour the vegetable mixture into the cucumber cups and chill again before serving