Amuse Bouche Cucumber Gazpacho Soup
served in Demitasse cups and a unique garnish to stir the soup
Creamy gazpacho soup made with sour cream, onion and Tabasco Sauce served in
demitasse cups with a unique garnish for stirring the soup. This will delight your guests to start a
Make in advance for ease of serving.
Prep Time: 1 hr 50 min
Total Time: 1 hr 50 min
1/2 cup English cucumber, peeled and coarsely chopped
1/4 cup chicken broth
1 tablespoon green onion, include green tops, chopped
1/2 cup sour cream
2 teaspoons fresh parsley, minced
salt to taste
4 - 6 drops Tabasco sauce
vegetable garnish for stirring
To make the
for stirring the soup, cut 10 cucumber skins
1/2-inch x 3-inches with a thin layer of flesh intact. Set aside.
Can be made ahead, cover and refrigerate.
In a blender or food processor, puree together the cucumber, broth, onion, sour cream, parsley,
salt and Tabasco; taste for seasoning. Transfer to a small bowl, cover and refrigerate
at least 2 hours to develop flavors.
Pour approximately 2 tablespoons pureed mixture into demitasse cups,
add a stirring garnish and serve.
recommendation: Pinot Gris; Chardonnay|