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Gazpacho in Cucumber Cups

  • Yield: Makes 4 dozen


  • 1 red bell pepper, seeds and ribs removed, cut into 1/4-inch pieces
  • 1 medium jalapeno, seeds and ribs removed, finely chopped
  • 1 small red onion, cut into 1/4-inch pieces
  • 1 pound ripe tomatoes, cut into 1/4-inch pieces
  • 1 English cucumber, peel on, cut into 1/4-inch pieces
  • 3 tablespoons coarsely chopped fresh cilantro
  • 1/2 cup tomato juice, or more if needed
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 2 tablespoons freshly squeezed lime juice
  • Coarse salt and freshly ground pepper
  • 48 Cucumber Cups


  1. In a medium bowl, combine 1/3 cup bell pepper, 1 teaspoon jalapeno, 1/3 cup red onion, 1/3 cup tomatoes, 1/3 cup cucumber, and 1 tablespoon of the cilantro; set aside. Set aside 1/2 cup cucumber for garnish.

  2. In the bowl of a food processor, combine remaining bell pepper, jalapeno, red onion, tomatoes, cucumber, and cilantro. Add tomato juice, olive oil, vinegar, lime juice, 1 teaspoon salt, and 1/4 teaspoon pepper; process until smooth. Stir into reserved mixed ingredients in medium bowl (not the 1/2 cup cucumber). Transfer gazpacho to an airtight container.

  3. Chill gazpacho for at least 4 hours and up to overnight. Thin soup by adding more tomato juice, if desired; season with salt and pepper. To serve, spoon about 1 tablespoon gazpacho into each cucumber cup. Top each cup with reserved cucumber.

Reviews Add a comment

  • rgmofnyc
    30 JUN, 2014
    This is the BEST gazpacho I've ever had in my entire life. The idea of putting it into cucumber cups is good in theory but doesn't work. If you carve out too much of the cucumber, the gazpacho leaks; if you carve out too little, then there's just too much cucumber. Just use this recipe for the gazpacho only and forget the cucumber cups. Also, the step where you let it sit for at least 4 hours is very important. It's like ratatouille, the flavors need time to all blend together.