|
SPANISH SPIKED GAZPACHO IN CUCUMBER CUPS 1 Spanish hot banana pepper, diced into small pieces |
|
Prepare cucumber by cutting into 2 inch rounds. Remove the seeds and flesh using a melon baller or spoon. (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 10 - 12 mini cups.
Place all 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 flavour.
Pour puree into cucumber cups and serve immediately.
Yield: 12 shot glasses of Gazpacho
|
