Gazpacho In Cucumber Cups Recipes

Steps:

• Cut the whole peeled cucumber into 1 1/2 to 2-inch in long pieces. Stand them upright and trim the bottom so they are level and won't fall over. Using a spoon or a melon baller, remove the inside seeds and pulp 2/3 of the way into the cucumber, forming a "shooter" glass. Put in a bowl and refrigerate until ready to use.
• In a large bowl combine all the remaining ingredients, cover and refrigerate for at least 4 hours. This will give the soup time to meld all the flavors together and let the juices from the vegetables mix.
• When ready to serve, spoon the soup into the cucumber shooter glasses and serve. Let your guests enjoy the soup, then eat the "so called shooter glass".
• A great refreshing chilled soup.

Steps:

• In a medium bowl, combine 1/3 cup bell pepper, 1 teaspoon jalapeno, 1/3 cup red onion, 1/3 cup tomatoes, 1/3 cup cucumber, and 1 tablespoon of the cilantro; set aside. Set aside 1/2 cup cucumber for garnish.
• In the bowl of a food processor, combine remaining bell pepper, jalapeno, red onion, tomatoes, cucumber, and cilantro. Add tomato juice, olive oil, vinegar, lime juice, 1 teaspoon salt, and 1/4 teaspoon pepper; process until smooth. Stir into reserved mixed ingredients in medium bowl (not the 1/2 cup cucumber). Transfer gazpacho to an airtight container.
• Chill gazpacho for at least 4 hours and up to overnight. Thin soup by adding more tomato juice, if desired; season with salt and pepper. To serve, spoon about 1 tablespoon gazpacho into each cucumber cup. Top each cup with reserved cucumber.

Steps:

• Thinly slice one of the cucumbers to equal 1/3 cup. Transfer cucumber slices to a small bowl; cover and chill until ready to use.
• Coarsely chop remaining cucumbers and transfer to a blender. Add honeydew, bread cubes, 1/4 cup oil, vinegar, and 2 1/4 teaspoons kosher salt. Process on low speed, gradually increasing speed to high, until cucumber mixture is very smooth and creamy, about 90 seconds.
• Pour gazpacho into a medium bowl. Cover and chill until cold, about 1 hour.
• Right before serving, toss together reserved cucumber slices, feta cheese, mint, honey, and a pinch of salt in a small bowl.
• Stir and ladle gazpacho into 4 shallow bowls. Top evenly with cucumber-feta mixture and drizzle with olive oil.

Steps:

• Reserve 2 tablespoons of the mint. Place the remaining mint in a large bowl along with the cucumbers, 2 cups watermelon, yogurt, onion, cilantro, lemon juice, ginger, cayenne pepper and 2 teaspoon salt. In small batches, puree in a food processor until smooth. Place in a pitcher or large bowl and refrigerate for 2 hours.
• Taste the gazpacho before serving and season with additional salt if needed. Divide the soup among 6 chilled bowls and top with the feta, toasted pepitas, remaining watermelon, reserved mint and a drizzle of chili infused oil.

Steps:

• Preheat oven to 350 degrees. Spread whole almonds in a single layer on a rimmed baking sheet, and spread sliced almonds in a single layer on another rimmed baking sheet. Toast in oven until brown and fragrant, 7 to 10 minutes (sliced ones will brown more quickly). Let cool.
• Place bread in a bowl, and cover with cold water. Let stand 10 minutes. Squeeze out liquid, and discard.
• Puree half of each of the whole almonds, bread, peeled cucumbers, and garlic in a blender. Add half of each of the oil and lemon juice, and puree. Transfer to a large bowl. Repeat.
• Stir in buttermilk, salt, and pepper. Add water; if a thinner consistency is desired, add more water. Pass through a medium sieve. Refrigerate at least 1 hour (or overnight). If desired, thin with water before serving. Serve cold. Drizzle with oil, and serve with diced cucumber, tomato, scallions, parsley, and sliced almonds on the side.

Steps:

• Scrape cucumber seeds into a fine mesh sieve and press out as much liquid as possible. Reserve liquid and roughly chop cucumbers.
• Combine cucumbers and cucumber liquid in the bowl of a food processor; process until smooth.
• Whisk cucumber puree and sour cream together in a bowl. Season with sugar and cayenne. Cover and refrigerate.
• Mash together mint, olive oil, and hazelnuts in a mortar and pestle until a paste forms. Season with salt and lemon juice.
• Divide gazpacho between individual bowls and place a spoonful of mint paste on top of each.

Steps:

• In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving.

Steps:

• Seed cucumbers and put seeds in a blender. Cut cucumbers into 1/4-inch dice and combine with bell peppers, chiles, garlic, and lime juice in a large metal bowl.
• Transfer half of mixture to blender with seeds and purée until smooth. Return purée to bowl and stir in remaining ingredients.
• Quick-chill soup in bowl set in a larger bowl of ice and cold water, stirring frequently, until cold, about 20 minutes.

Steps:

• In a food processor or blender, blitz all the ingredients, reserving half the mint and yogurt, until smooth. Add a little extra vinegar, Tabasco and seasoning to taste, then add a splash of water if you like it thinner.
• Chill until very cold, then serve with a dollop more yogurt, mint, chives and a few ice cubes if you like. The soup will keep in the fridge for 2 days - just give it a good stir before serving.