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Gazpacho in Cucumber Cups

Fresh, yet zesty, this tomato gazpacho in cucumber cups is ideal for a hand-held appetizer or amuse bouche.


1 + 4 Markon First Crop Cucumbers, 1 peeled and seeded; 4 cut into cups (see photo)

1 Markon First Crop Red Bell Pepper, chopped

1 large Markon First Crop Tomato, chopped

½ cup Markon First Crop Red Onions, minced

½ cup Ready-Set-Serve Washed & Trimmed Cilantro

1 Tbsp. Ready-Set-Serve Peeled Garlic, minced

3 cups tomato juice

¼ cup Champagne vinegar

¼ cup extra virgin olive oil

Salt and pepper, to taste


Combine one cucumber, red bell pepper, the tomatoes, onions, cilantro, and garlic in a food processor; pulse until coarsely chopped.

In a large bowl, mix with tomato juice, vinegar, olive oil, salt and pepper; stir and chill overnight.

Serve cold gazpacho in cucumber cups; two per person.