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Cucumber and Gazpacho Shots

Prep 25 min
Total 40 min
Ingredients 12
Servings 6

To me, there are few vegetables that translate the freshness of summer like cucumbers and tomatoes. The combination of the two is perfectly refreshing and it invites us to relax and enjoy. It must be because both ingredients are light and fresh and, unless you have certain health problems, they'll always settle well in your stomach. Since the temperature is rising in many parts of the world, I bring these fresh gazpacho shots in a much lighter form. There are thousands of recipes for this dish, about as many chefs as there are in Spain, but in this recipe we'll be using grilled tomatoes. I think this gives them a special and unique taste, combined with these delicious little cups of cucumber. In the south of Spain, where it's hot almost year round, its custom in all the homes to prepare jars of gazpacho to keep refrigerated and enjoy all day. This recipe is nutritious and easy to make. When you have guests, all you have to do is make these little cucumber cups and in just a few minutes you'll have a colorful and rich appetizer. Serve these shots on the beach or at the pool, while camping or just at home. This is one cucumber recipe that you can always make because you probably already have the ingredients at home. Prepare them and see how refreshing they are!

Ingredients

1 1/2 pound of tomatoes
1 clove of garlic
1 white, small onion, chopped
1/2 red bell pepper coarsely chopped
1/3 cup extra virgin olive oil
1 to 1 1/2 cup vegetable broth
2-3 tablespoons of red wine vinegar
1 cup day-old bread
Salt and pepper
4 cucumber salad
Parsley for garnish
Croutons

Directions

1

Place the tomatoes in a pan and grill them until the skin has burned. Cool and peel.
2

Place the grilled tomatoes, garlic, onion, pepper, oil, vegetable broth, vinegar, bread, salt, pepper and 1/2 cucumber in a food processor and process until it's got a consistent and creamy texture, as per your taste.
3

Move the gazpacho to a jar and refrigerate until you're ready to serve.
4

Cut the cucumbers 1 1/2 – 2 inches high. Carve out the insides with a spoon or small melon baller, leaving the walls and base in tact. Sprinkle with salt then place them upside down on a paper towel and ring.
5

Fill them with a bit of gazpacho before serving. Decorate with parsley and crouton and serve very cold.

If you don't want to roast the tomatoes, use them raw but peel before using.
Add part of the pepper and cucumber dices to give the gazpacho texture.
Serve in soup bowls with a cup of natural yogurt.

No nutrition information available for this recipe

To me, there are few vegetables that translate the freshness of summer like cucumbers and tomatoes. The combination of the two is perfectly refreshing and it invites us to relax and enjoy. It must be because both ingredients are light and fresh and, unless you have certain health problems, they'll always settle well in your stomach. Since the temperature is rising in many parts of the world, I bring these fresh gazpacho shots in a much lighter form. There are thousands of recipes for this dish, about as many chefs as there are in Spain, but in this recipe we'll be using grilled tomatoes. I think this gives them a special and unique taste, combined with these delicious little cups of cucumber. In the south of Spain, where it's hot almost year round, its custom in all the homes to prepare jars of gazpacho to keep refrigerated and enjoy all day. This recipe is nutritious and easy to make. When you have guests, all you have to do is make these little cucumber cups and in just a few minutes you'll have a colorful and rich appetizer. Serve these shots on the beach or at the pool, while camping or just at home. This is one cucumber recipe that you can always make because you probably already have the ingredients at home. Prepare them and see how refreshing they are!