Gazpacho in Cucumber Cups

I was at a wedding years ago, I remember just one thing about it. They had this gigantic ice sculpture that had a waterfall of vodka pouring out, don't ask how they did it. Anyway, surrounding this waterfall was an assortment of carved out vegetables, yellow squash, green squash, cucumbers all filled will ice cold vodka. Guests would knock down the shot, then put the empty carved out cucumber under the water fall and knock down another, and another, and another and another. Everyone ignored the carving station of baby lamb chops, the sushi bar, the smoked fish bars, this vodka waterfall captivated all. Well, being the foodie that I am, sadly the evening did not go well. I spent the night on the floor the bathroom in my lovely cocktail dress getting very very sick. It was not a pretty scene. I know now, I'm just not a drinker. I stick with the food, avoiding vodka waterfalls and all is good.

For some reason those little carved out cucumber cups always stuck in my mind. I remembered everything about these little containers, yet nothing about the brides dress, couldn't even tell you what the entree was. Then one day while perusing through a magazine in my dentist office I once again saw those little cucumber cups. This time it was Martha filling them with ice cold gazpacho. There are so many different recipes for gazpacho, I feel like I have tried most of them. I always seem to come back to the one I'm sharing with you today. No fancy vinegars, no bread, just a mixture of delicious vegetables with a nice handful of cilantro. I just came in from sitting out on my deck sipping gazpacho out of my missing handle golden retriever coffee mug. When friends stop by I like them to think I'm sophisticated, so I slip off the Pj's that Ive been in all day, put on something cute and serve this gazpacho in carved out cucumber cups. They oohhh and ahhhhhh as if I carved a 10 foot sculpture of Buddha. I wouldn't dare tell them I stole the idea from MARTHA!!!

Gazpacho

• 1 red pepper diced




• 1 jalapeno pepper finely diced, seeds removed of course




• 1 small red onion diced




• 1 pound of tomatoes, diced




• 1 seedless cucumber, peeled diced




• Handful chopped cilantro




• 1/2 cup tomato juice




• 2 tb olive oil




• 1 Tb red wine vinegar




• 2 Tb lime juice




• 1 ts salt




• pepper

In food processor combine bell pepper, jalapeno, red onion, tomatoes, cucumber and cilantro. Add the tomato juice, olive oil, vinegar, lime juice, salt and pepper. Process till smooth.Chill gazpacho for about 6 hours, or over night to let flavors blend. To serve pour in small bowls and garnish with diced cucumbers.

If your feeling inspired to make cucumber cups trim ends of 2 seedless cucumbers. I usually peel one, then leave the other one with skin on as long as its not to waxy. I cut them into 1 1/2 inch pieces. With small melon baller carefully scoop out the insides of each piece, leaving a 1/4 inch border. Important to also leave 1/2 inch on the bottom!!! Fill up with a few tablespoons of gazpacho and toast to a wonderful summer with family and friends.