Gazpacho In Cucumber Cups Recipes
CUCUMBER GAZPACHO
This easy cucumber gazpacho is deliciously refreshing and healthy. Made with cucumbers, fresh herbs, and red wine vinegar, this chilled soup pairs perfectly with sandwiches and wraps.
Provided by Kirsten Nunez, MS
Categories Appetizer
Time 15m
Number Of Ingredients 11
Steps:
- Peel the cucumbers, if you'd like. Slice lengthwise and scoop out the seeds with a spoon. Dice the cucumbers.
- In a high-powered blender or food processor, blend the cucumbers and 1/2 cup ice cold water. Add the remaining ingredients, slowly adding water to thin as desired. Taste and adjust as necessary.
- Transfer to bowls or cups. Top with non-dairy milk, sliced cucumbers, or fresh herbs. Enjoy immediately.
Nutrition Facts : Calories 58 kcal, Carbohydrate 4 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Sodium 310 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
GAZPACHO IN CUCUMBER CUPS
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 4 dozen
Number Of Ingredients 12
Steps:
- In a medium bowl, combine 1/3 cup bell pepper, 1 teaspoon jalapeno, 1/3 cup red onion, 1/3 cup tomatoes, 1/3 cup cucumber, and 1 tablespoon of the cilantro; set aside. Set aside 1/2 cup cucumber for garnish.
- In the bowl of a food processor, combine remaining bell pepper, jalapeno, red onion, tomatoes, cucumber, and cilantro. Add tomato juice, olive oil, vinegar, lime juice, 1 teaspoon salt, and 1/4 teaspoon pepper; process until smooth. Stir into reserved mixed ingredients in medium bowl (not the 1/2 cup cucumber). Transfer gazpacho to an airtight container.
- Chill gazpacho for at least 4 hours and up to overnight. Thin soup by adding more tomato juice, if desired; season with salt and pepper. To serve, spoon about 1 tablespoon gazpacho into each cucumber cup. Top each cup with reserved cucumber.
LUCKY'S GAZPACHO
A friend gave me her recipe and I reduced it to feed 4 instead of an army and tweaked it to our tastes. This is a wonderful cold soup bursting with garden freshness in every bite. Adjust the ingredients to suit your tastes or to use the bounty in your garden. And it doesn't heat up the kitchen on those hot summer days! Garnish with fresh parsley, chives, dollops of sour cream, and toast. Chill at least 1 hour; it is better the next day.
Provided by Lucky Noodles
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 1h30m
Yield 4
Number Of Ingredients 15
Steps:
- Puree roma tomatoes, cucumber, green and red bell peppers, red onion, and garlic in a blender, about 30 seconds. Add tomato juice, beef bouillon granules, oregano, basil, celery salt, salt, black pepper, Worcestershire sauce, and red wine vinegar. Pulse a few times to mix. Pour into a bowl and chill at least 1 hour.
Nutrition Facts : Calories 48.8 calories, Carbohydrate 11.1 g, Cholesterol 0.1 mg, Fat 0.4 g, Fiber 1.9 g, Protein 2 g, SaturatedFat 0.1 g, Sodium 810.2 mg, Sugar 7.3 g
GAZPACHO SOUP IN CUCUMBER "SHOOTER"
Provided by Robert Irvine : Food Network
Categories appetizer
Time 4h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cut the whole peeled cucumber into 1 1/2 to 2-inch in long pieces. Stand them upright and trim the bottom so they are level and won't fall over. Using a spoon or a melon baller, remove the inside seeds and pulp 2/3 of the way into the cucumber, forming a "shooter" glass. Put in a bowl and refrigerate until ready to use.
- In a large bowl combine all the remaining ingredients, cover and refrigerate for at least 4 hours. This will give the soup time to meld all the flavors together and let the juices from the vegetables mix.
- When ready to serve, spoon the soup into the cucumber shooter glasses and serve. Let your guests enjoy the soup, then eat the "so called shooter glass".
- A great refreshing chilled soup.
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