Reviews (1)
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15 Ratings
5 star values:
5
4 star values:
3
3 star values:
4
2 star values:
2
1 star values:
1
Martha Stewart Member
Rating: 5 stars
06/30/2014
This is the BEST gazpacho I've ever had in my entire life. The idea of putting it into cucumber cups is good in theory but doesn't work. If you carve out too much of the cucumber, the gazpacho leaks; if you carve out too little, then there's just too much cucumber. Just use this recipe for the gazpacho only and forget the cucumber cups.
Also, the step where you let it sit for at least 4 hours is very important. It's like ratatouille, the flavors need time to all blend together.
Back to Gazpacho in Cucumber Cups
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 4 dozen
1154_recipe_apps.jpg
Ingredients
Ingredient Checklist
1 red bell pepper, seeds and ribs removed, cut into 1/4-inch pieces
1 medium jalapeno, seeds and ribs removed, finely chopped
1 small red onion, cut into 1/4-inch pieces
1 pound ripe tomatoes, cut into 1/4-inch pieces
1 English cucumber, peel on, cut into 1/4-inch pieces
3 tablespoons coarsely chopped fresh cilantro
1/2 cup tomato juice, or more if needed
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
2 tablespoons freshly squeezed lime juice
Coarse salt and freshly ground pepper
48 Cucumber Cups
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 4 dozen
1154_recipe_apps.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 4 dozen
Recipe Summary
Yield: Makes 4 dozen
Yield: Makes 4 dozen
Makes 4 dozen
1154_recipe_apps.jpg
1154_recipe_apps.jpg
Ingredients
Ingredients
- 1 red bell pepper, seeds and ribs removed, cut into 1/4-inch pieces
- 1 medium jalapeno, seeds and ribs removed, finely chopped
- 1 small red onion, cut into 1/4-inch pieces
- 1 pound ripe tomatoes, cut into 1/4-inch pieces
- 1 English cucumber, peel on, cut into 1/4-inch pieces
- 3 tablespoons coarsely chopped fresh cilantro
- 1/2 cup tomato juice, or more if needed
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 2 tablespoons freshly squeezed lime juice
- Coarse salt and freshly ground pepper
- 48 Cucumber Cups
Directions
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.
Reviews (1)
Add Rating & Review
15 Ratings
5 star values:
5
4 star values:
3
3 star values:
4
2 star values:
2
1 star values:
1
Martha Stewart Member
Rating: 5 stars
06/30/2014
This is the BEST gazpacho I've ever had in my entire life. The idea of putting it into cucumber cups is good in theory but doesn't work. If you carve out too much of the cucumber, the gazpacho leaks; if you carve out too little, then there's just too much cucumber. Just use this recipe for the gazpacho only and forget the cucumber cups.
Also, the step where you let it sit for at least 4 hours is very important. It's like ratatouille, the flavors need time to all blend together.
Reviews (1)
Add Rating & Review
15 Ratings
5 star values:
5
4 star values:
3
3 star values:
4
2 star values:
2
1 star values:
1
Add Rating & Review
15 Ratings
5 star values:
5
4 star values:
3
3 star values:
4
2 star values:
2
1 star values:
1
15 Ratings
5 star values:
5
4 star values:
3
3 star values:
4
2 star values:
2
1 star values:
1
15 Ratings
5 star values:
5
4 star values:
3
3 star values:
4
2 star values:
2
1 star values:
1
- 5 star values:
- 5
- 4 star values:
- 3
- 3 star values:
- 4
- 2 star values:
- 2
- 1 star values:
- 1
Martha Stewart Member
Rating: 5 stars
06/30/2014
This is the BEST gazpacho I've ever had in my entire life. The idea of putting it into cucumber cups is good in theory but doesn't work. If you carve out too much of the cucumber, the gazpacho leaks; if you carve out too little, then there's just too much cucumber. Just use this recipe for the gazpacho only and forget the cucumber cups.
Also, the step where you let it sit for at least 4 hours is very important. It's like ratatouille, the flavors need time to all blend together.
Martha Stewart Member
Rating: 5 stars
06/30/2014
This is the BEST gazpacho I've ever had in my entire life. The idea of putting it into cucumber cups is good in theory but doesn't work. If you carve out too much of the cucumber, the gazpacho leaks; if you carve out too little, then there's just too much cucumber. Just use this recipe for the gazpacho only and forget the cucumber cups.
Also, the step where you let it sit for at least 4 hours is very important. It's like ratatouille, the flavors need time to all blend together.
Rating: 5 stars
All Reviews for Gazpacho in Cucumber Cups
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Gazpacho in Cucumber Cups
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
