Spanish Spiked Gazpacho in Cucumber Cups

Prep Time: 20 Minutes

Cook Time: 0 Minutes

Ready In: 20 Minutes

Servings: 12

Elegant start to a summer meal

Ingredients:

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 splashes

1 tablespoon sherry wine vinegar

1/4 cup vodka

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 1/2 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.

By RecipeOfHealth.com