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Gazpacho in Cucumber Cups
Fresh, yet zesty, this tomato gazpacho in cucumber cups is ideal for a hand-held appetizer or amuse bouche.
1 + 4 Markon First Crop Cucumbers, 1 peeled and seeded; 4 cut into cups (see photo)
1 Markon First Crop Red Bell Pepper, chopped
1 large Markon First Crop Tomato, chopped
½ cup Markon First Crop Red Onions, minced
½ cup Ready-Set-Serve Washed & Trimmed Cilantro
1 Tbsp. Ready-Set-Serve Peeled Garlic, minced
3 cups tomato juice
¼ cup Champagne vinegar
¼ cup extra virgin olive oil
Salt and pepper, to taste
Combine one cucumber, red bell pepper, the tomatoes, onions, cilantro, and garlic in a food processor; pulse until coarsely chopped.
In a large bowl, mix with tomato juice, vinegar, olive oil, salt and pepper; stir and chill overnight.
Serve cold gazpacho in cucumber cups; two per person.
Spring
Summer
Appetizers
Gluten Free
Vegan
Vegetarian