Gazpacho In Cucumber Cups

Name: Gazpacho In Cucumber Cups
Total time: 20 min
Ingredients: 4 English cucumbers, (ends trimmed and reserved, cut crosswise into 1½ inch lengths); ½ cup tomato juice; 4 ounces small tomatoes, (cored and chopped); ½ small red pepper, (chopped); 1 small shallot, (chopped); 2 tablespoons extra-virgin olive oil, (plus extra for serving); 1½ tablespoons sherry vinegar, (plus extra for seasoning); 1 small garlic clove, (minced); ½ teaspoon table salt; ¼ teaspoon pepper; ½ teaspoon hot sauce, (optional)

wherethefoodcomesfrom.com

Zesty gazpacho served in cucumber cups for a refreshing and flavorful appetizer that hits every note! Perfect for summer gatherings.

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Cooking tools:

Melon baller
Soup spoon
Blender
Serving platter
Paper towel
Plastic wrap
Measuring cup
Cutting board
Chef's knife
Mixing bowl
Refrigerator
Spoon

Ingredients

4 English cucumbers, (ends trimmed and reserved, cut crosswise into 1½ inch lengths)
½ cup tomato juice
4 ounces small tomatoes, (cored and chopped)
½ small red pepper, (chopped)
1 small shallot, (chopped)
2 tablespoons extra-virgin olive oil, (plus extra for serving)
1½ tablespoons sherry vinegar, (plus extra for seasoning)
1 small garlic clove, (minced)
½ teaspoon table salt
¼ teaspoon pepper
½ teaspoon hot sauce, (optional)