Spanish Spiked Gazpacho in Cucumber Cups Recipe

Name: Spanish Spiked Gazpacho in Cucumber Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; ½ teaspoon salt; ½ teaspoon white pepper; 2 teaspoons Worcestershire sauce; hot sauce, couple splashes; 1 tablespoon sherry wine vinegar; ¼ cup vodka

Servings: persons

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
½ teaspoon salt
½ teaspoon white pepper
2 teaspoons Worcestershire sauce
hot sauce, couple splashes
1 tablespoon sherry wine vinegar
¼ cup vodka

1
Prepare cucumber by cutting into 2 inch rounds.
2
Scoop out the seeds and flesh in the centre of the cucumber using a melon baller or spoon.
3
Be careful not to go all the way through the cup.
4
(Place scooped cucumber into a bowl).
5
Carve out enough of the cucumber to leave a 1/2 inch (8 mm) border, along sides and bottom.
6
You should have 12 mini cups.
7
Place all of the remaining ingredients in a food processor including the reserved cucumber.
8
Puree until smooth.
9
Adjust seasoning to taste.
10
Add vodka and strain through a colander.
11
Chill for 1 hour and up to overnight to develop flavor.
12
Pour puree into cucumber cups and serve immediately.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Spanish Spiked Gazpacho in Cucumber Cups falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spanish Spiked Gazpacho in Cucumber Cups

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions