Amuse Bouche Cucumber Gazpacho soup Recipe

Amuse Bouche
Cucumber Gazpacho Soup
recipe and photograph created by www.finedinings.com
all rights reserved - copyrighted

Serves 10

Cucumber Gazpacho
1/2 cup English cucumber, peeled and coarsely chopped
1/4 cup chicken broth
1 tablespoon green onion, including green tops, chopped
1/2 cup sour cream
2 teaspoons fresh parsley, minced
salt to taste
4 - 6 drops Tabasco sauce
10 cucumber spears, garnish (instructions below)

In a blender or food processor, puree cucumber, chicken broth, onion, sour cream, parsley, salt and Tabasco sauce; taste for seasoning. Transfer to small bowl, cover and refrigerate overnight.

Pour 2 tablespoons cucumber gazpacho soup into each demitasse cup; garnish with a cucumber spear and serve. Makes 1-1/4 cup.

Cucumber Spears
Cut 10 cucumber skins 1/2-inch x 3-inch with thin layer flesh. Make ahead, cover and refrigerate.

Wine Recommendation: Gewürztraminer