Submitted by Harriet Katz
Here is my Gazpacho recipe with a cucumber cup that can be served as a cup for Gazpacho shots.
With food processor running, drop garlic through feed tube and process until minced.
Add cilantro and process until finely chopped.
Add onion, jalapeno , red and green peppers, cucumber and celery and process until finely chopped. Empty mixture into a large glass bowl.
Repeat process until all vegetables are chopped.
Place tomatoes and some juice in processor and pulse until pureed. Add to chopped vegetables. Repeat until all tomatoes and juice is pureed. (Use an extra bowl if necessary.)
Return combined vegetable-tomato mixture to processor, in small batches, add salt, vinegar, lime juice, cumin, black pepper and hot pepper sauce and blend until combined.
Empty bowl into a pitcher and repeat process until all of the mixture is blended. (Use two pitchers if necessary.)
Once all mixture is blended, adjust seasoning to taste.
Refrigerate for at least 4 hours.
Serve in a bowl and garnish with finely chopped red and green peppers, tomatoes, green onion, cilantro and avocado slices on top. Serve with a slice of lime on the side.
Can be served as an appetizer in cucumber cups (recipe follows).
Peel alternating strips lengthwise on cucumbers. (This gives a striped effect.)
Cut cucumbers into 2-inch lengths.
Hollow out middle of cucumber, leaving at least 1/4″ untouched on bottom of cucumber. (I use a tiny “baby” or espresso spoon for this).
Fill with gazpacho and serve as an appetizer.
I mix vodka into gazpacho and serve as a shot.