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
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.
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.
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.