SPANISH SPIKED GAZPACHO IN CUCUMBER CUPS
SPANISH SPIKED GAZPACHO IN CUCUMBER CUPS
1 Spanish hot banana pepper, diced into small pieces
2 cups chopped yellow tomato, peeled and seeded (500ml)
1 yellow pepper, small dice
3 scallions, split and diced
3 cucumber peeled and seeded, small dice
2 tablespoons fresh basil, chopped (30ml)
1 tablespoon tarragon (15ml)
1 cup vegetable stock or chicken (250ml)
½ teaspoon salt (2.5ml)
½ teaspoon white pepper (2.5ml)
2 teaspoons Worcestershire (10ml)
A few splashes hot sauce
1 tablespoon sherry vinegar (15ml)
¼ cup vodka or to taste (60ml) (optional)
Prepare cucumber by cutting into 2 inch rounds. Remove the seeds and flesh using a melon baller or spoon. (Place scooped cucumber into a bowl). Carve out enough of the cucumber to leave a ½ inch (8 mm) border, along sides and bottom. You should have 10 – 12 mini cups.
Place all ingredients in a food processor including the reserved cucumber. Puree until smooth.
Adjust seasoning to taste. Add vodka and strain through a colander.
Chill for 1 hour and up to overnight to develop flavour.
Pour puree into cucumber cups and serve immediately.
Yield: 12 shot glasses of Gazpacho
1 Spanish hot banana pepper, diced into small pieces
2 cups chopped yellow tomato, peeled and seeded (500ml)
1 yellow pepper, small dice
3 scallions, split and diced
3 cucumber peeled and seeded, small dice
2 tablespoons fresh basil, chopped (30ml)
1 tablespoon tarragon (15ml)
1 cup vegetable stock or chicken (250ml)
½ teaspoon salt (2.5ml)
½ teaspoon white pepper (2.5ml)
2 teaspoons Worcestershire (10ml)
A few splashes hot sauce
1 tablespoon sherry vinegar (15ml)
¼ cup vodka or to taste (60ml) (optional)
Prepare cucumber by cutting into 2 inch rounds. Remove the seeds and flesh using a melon baller or spoon. (Place scooped cucumber into a bowl). Carve out enough of the cucumber to leave a ½ inch (8 mm) border, along sides and bottom. You should have 10 – 12 mini cups.
Place all ingredients in a food processor including the reserved cucumber. Puree until smooth.
Adjust seasoning to taste. Add vodka and strain through a colander.
Chill for 1 hour and up to overnight to develop flavour.
Pour puree into cucumber cups and serve immediately.
Yield: 12 shot glasses of Gazpacho
Comments