Spanish Spiked Gazpacho in Cucumber Cups

Yield: 12 shot glasses of Gazpacho

Ingredients

• 1 Spanish hot banana pepper, diced into small pieces
• 2 cups chopped yellow tomato, peeled and seeded (500ml)
• 1 yellow pepper, small dice
• 3 scallions, split and diced
• 3 cucumbers
• 2 tablespoons fresh basil, chopped (30ml)
• 1 tablespoon tarragon (15ml)
• 1 cup vegetable stock or chicken (250ml)
• ½ teaspoon salt (2.5ml)
• ½ teaspoon white pepper (2.5ml)
• 2 teaspoons Worcestershire (10ml)
• A few splashes hot sauce
• 1 tablespoon sherry vinegar (15ml)
• ¼ cup vodka or to taste (60ml) (optional)

Directions

1. Prepare cucumber by cutting into 2 inch rounds.  Scoop out the seeds and flesh in the centre of the cucumber using a melon baller or spoon. Be careful not to go all the way through the cup.  (Place scooped cucumber into a bowl).  Carve out enough of the cucumber to leave a ½ inch (8 mm) border, along sides and bottom.  You should have 10 – 12 mini cups.
2. Place all of the remaining ingredients in a food processor including the reserved cucumber.  Puree until smooth.  Adjust seasoning to taste. Add vodka and strain through a colander.
3. Chill for 1 hour and up to overnight to develop flavour.
4. Pour puree into cucumber cups and serve immediately.