Cold Gazpacho Soup Served in Cucumber Cups


Cold Gazpacho Soup Served in Cucumber Cups


  • 500 g tomatoes (peeled, seeded, coarsely chopped)
  • 1 slice of white bread (crust removed)
  • 1 cucumber (peeled, seeded, coarsely chopped)
  • ½ small red onion (coarsely chopped)
  • 2 cloves of garlic (minced)
  • 1 green bell pepper
  • 3 tbs extra virgin olive oil
  • 2 tbs red wine or balsamic vinegar
  • A dash of vodka
  • Salt and pepper to taste
  • Cucumbers for serving


  1. Soak the bread in a small amount (few tablespoons) of water. Remove and gently “squeeze” out excess water.
  2. Place tomatoes in boiling water for 1 minute or until skin starts to split. Carefully remove and place in a bath of cold water to cool.
  3. Remove the skins and de-seed the tomatoes
  4. Place the tomatoes, bread, cucumbers, onions, garlic and peppers in a blender. Blend until the mixture is smooth, add a few tablespoons of tomato sauce to enhance the colour if needed
  5. Once gazpacho is completely blended, pour it into a large non-metallic bowl. Stir in the oil and vinegar. Add salt and pepper to taste.
  6. Add a dash of Vodka to taste
  7. Mix well, cover and refrigerate for at least 1 hour.
  8. Cut the cucumber into long rounds
  9. Hollow out the inside with a melon baller to create “shot glasses” in which to serve the soup
  10. Once the soup has chilled, pour into the cucumber cups
  11. Garnish the cups by using the balls of cucumber that were removed earlier during the hollowing process along with some fresh herbs.