SUMMER GAZPACHO IN CUCUMBER CUPS

We grow a lot of cucumbers each summer so a tomato and cucumber gazpacho always shows up on my summer menus. They are so nice because guests can shoot the gazpacho and then eat the cup. No clean up! The key is to keep them super chilled so it stays crisp and fresh.

SUMMER GAZPACHO IN CUCUMBER CUPS

Skill Level: Easy

Prep Time: 30 minutes Cook Time: 2 hours

INGREDIENTS

2 pounds ripe tomatoes, peeled, seeded and diced

1 cup cucumber, peeled, seeded and diced + 6 more for serving

1/2 cup bell pepper, seeded and diced

1/2 cup red onion, diced

1 jalapeno, seeded and minced

1 cup tomato juice

1 handful fresh basil leaves

1/4 cup extra-virgin olive oil

1 clove garlic, minced

1 lemon, juiced

1 teaspoon white wine vinegar

1teaspoon Worcestershire sauce

Dash hot sauce like Tabasco or tiny pinch cayenne

1 teaspoon kosher salt

1/4 teaspoon ground black pepper

INSTRUCTIONS

6 cucumbers, peeled and cut into 2 ½ -3” slices; scoop out the inside but leave at least 1/2 inch on the bottom to create an edible cup. Chill.

To peel the tomatoes, dip them in boiling water for a few seconds first. (Note: many chefs will then also dip the tomato in an ice bath to stop the cooking. If you only allow the tomato to stay in the boiling water 7-10 seconds, you can skip the ice bath) When cooled, the skin will peel easily. Prep and dice all of the vegetables and put them in a glass bowl. Put the tomato juice in a container. Add the basil leaves and whir with an immersion blender until smooth; strain into the bowl with the prepped vegetables. Add the remaining ingredients. Cover and chill for at least 2 hours up to 6 hours before serving. Check salt and seasoning before serving. Pour into the cucumber cups and chill again before serving.