Gazpacho Soup in Cucumber "Shooter"

Total Time:
4 hr 30 min
Prep:
30 min
Inactive:
4 hr

Yield:
6 servings
Level:
Easy

Ingredients
  • 2 English cucumbers, peeled (1 whole and 1 finely diced)
  • 3 tomatoes, seeded and finely diced
  • 1 red onion, finely diced
  • 1 green bell pepper, finely diced
  • 1 red bell pepper, finely diced
  • 1 clove garlic, minced, or more to taste
  • 4 cups tomato juice (recommended: V8)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped chives
Directions
  • 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.


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