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Spanish Spiked Gazpacho in Cucumber Cups

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
12 teaspoon salt
12 teaspoon white pepper
2 teaspoons Worcestershire sauce
hot sauce, couple splashes
1 tablespoon sherry wine vinegar
14 cup vodka


Prepare cucumber by cutting into 2 inch rounds. Scoop out the seeds and flesh in the centre of the cucumber using a melon baller or spoon. Be careful not to go all the way through the cup. (Place scooped cucumber into a bowl). 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. Place all of the remaining 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 flavor. Pour puree into cucumber cups and serve immediately.

Source: www.food.com