A little about this dish
Embrace the warm summer day with a refreshing Spanish-inspired appetizer - Cucumber Gazpacho Shooters. This chilling delight integrates the cooling effect of cucumber with a titillating taste fusion of Spanish ingredients.
Ingredients (for 2)
- Large cucumber — 2 — peeled and seeded
- Shallots — 2 — finely chopped
- Garlic cloves — 2 — minced
- Green bell pepper — 1 — chopped
- Red bell pepper — 1 — finely diced for garnish
- White wine vinegar — 1 tbsp
- Extra virgin olive oil — 2 tbsp
- Water — 1/2 cup
- Almonds — 1/4 cup — chopped
- Fresh dill — 1 tbsp — chopped
- Yogurt — 2 tbsp — to garnish
- Smoked paprika — 1/2 tsp
- Sea salt — to taste
- Freshly ground black pepper — to taste
Preparation
-
Step 1 — 🥒🫑🧄🍶Combine cucumber, green bell pepper, shallots, garlic, white wine vinegar, olive oil, water, almonds in the bowl of a blender or food processor. Blend until smooth.
-
Step 2 — 🧂🪴🌶️Season this cucumber mixture with salt, black pepper and smoked paprika.
-
Step 3 — ❄️⏱️🥣Chill the gazpacho in the refrigerator for at least 2 hours before serving.
-
Step 4 — 🥛🍽️🏺When ready to serve, pour the gazpacho into shot glasses, leaving a little space on top for garnishing.
-
Step 5 — 🥛🌶️🌿Garnish each shooter with a swirl of yogurt, a sprinkle of finely chopped red bell pepper and fresh dill.
A final fox tip
This gazpacho is a perfect appetizer that you can prepare ahead of time for your dinner parties. Make a larger batch, and it doubles as a delightful, light lunch for the next day. For a non-vegan option, you can garnish with crumbled feta. If you want it even spicier, add a jalapeno or two to the blender.