Chilled gazpacho soup served in hollowed out cucumber cups.
Course: Appetizers
Cuisine: Mexican
Servings: 4cups soup
Ingredients
English cucumbers
3lg.tomatoesquartered and seeded
2shallotsminced
1jalapeño pepperminced (seeds and membranes removed)
1/4c.packed fresh cilantro
3T.fresh lemon juice
1/2tsp.salt
1pinchblack pepper
2c.tomato juiceor Clamato juice
Chopped cucumberfor garnish
Instructions
Peel cucumbers and cut into 1 1/2-inch pieces. Using a small melon baller, carefully scoop out the insides, leaving 1/4 inch on the bottom, to create a cup. Set aside.
Combine tomatoes, shallots, jalapeños, cilantro, lemon juice, salt and pepper, in a food processor. Pulse until blended, but not smooth. Pour into a large bowl. Add tomato juice, stirring until well blended. Cover and chill thoroughly before serving.
Spoon gazpacho into cucumber cups, and sprinkle with chopped cucumber. Cover and refrigerate remaining gazpacho up to 3 days.