Gazpacho Soup in Cucumber "Shooter"
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 74
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 16
- Dietary Fiber
- 3
- Sugar
- 10
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 417
- Total: 4 hr 30 min
- Prep: 30 min
- Inactive: 4 hr
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.