Spanish Spiked Gazpacho in Cucumber Cups

"Elegant start to a summer meal"
 
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Ready In:
20mins
Ingredients:
14
Serves:
12
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ingredients

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directions

  • Prepare cucumber by cutting into 2 inch rounds.
  • Scoop out the seeds and flesh in the centre of the cucumber using a melon baller or spoon.
  • Be careful not to go all the way through the cup. (Place scooped cucumber into a bowl).
  • Carve out enough of the cucumber to leave a ½ inch (8 mm) border, along sides and bottom. You should have 12 mini cups.
  • Place all of the remaining ingredients in a food processor including the reserved cucumber.
  • Puree until smooth.
  • Adjust seasoning to taste.
  • Add vodka and strain through a colander.
  • Chill for 1 hour and up to overnight to develop flavor.
  • Pour puree into cucumber cups and serve immediately.

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RECIPE SUBMITTED BY

After several floods to my basement, I am starting to input all of the many many recipes that I've been collecting for years. I didn't realize just how many I had saved up... must make note to self.. step away from the cookbooks!
 
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