While browsing the Internet for a Gazpacho recipe fot my Tapas Birthday Party I came across this site where they had the great idea to serve gazpacho in shotglasses made out of carved cucumber. These look so cool and are handy too as you can simply eat the ‘glasses’ when you finish your gazpacho!
Both the gazpacho and the glasses can be prepared in advance and chilled before serving. This is a great refreshment during summer. I made some minor adjustments: instead of 300 ml bottled water I used 200 ml tap-water and 100 ml vodka. I also added a few splashes of Tabasco to up the spiciness of the Gazpacho.
makes 1 liter
4 Vine tomatoes
1 Small cucumber peeled
4 Large cucumbers
1 Garlic clove
1 Small onion
1 Small red bell pepper
3 Tablespoons extra virgin olive oil
2 Tablespoons white wine vinegar
salt and pepper to taste
300ml bottled water
To make the gazpacho
Roughly chop the tomatoes, pepper, onion, garlic and 1 small cucumber.
In a blender or food processor, blend the ingredients together to form a thick paste.
Pour in the olive oil, wine vinegar and season to your desired taste with salt and pepper.
Blend for a second time, adding water little by little until you achieve the desired consistency.
Reserve in a glass pitcher or pourer.
To make the shots
Take the four large cucumbers and slice off each end, cut the cucumber into 6cm long segments.
Using a peeler peel away strips of the cucumber skin creating a vertical stripe pattern.
Use a small paring knife carefully cut around the seeds in the centre of the cucumber then, gently scoop out the seeds with a spoon.
Fill each cucumber piece with gazpacho and refrigerate for 20 minutes.