Amuse Bouche Cucumber Gazpacho Soup
served in Demitasse cups and a unique garnish to stir the soup

HOME      RECIPE  INDEX       GARNISHES       MENUS      APPETIZERS      AMUSE  BOUCHE      DESSERTS      PLAN  DINNER

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 Dinner Party. Make in advance for ease of serving.

Amuse Bouche Cucumber Gazpacho soup
recipe and photograph created by Peggy Bucholz for
my website
www.finedinings.com


Follow Fine Dinings Gourmet Recipes on Facebook



Prep Time: 1 hr 50 min   Total Time: 1 hr 50 min   Servings: 10

Ingredients:

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


Instruction:

To make the garnish 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.

wine bottle Wine recommendation: Pinot Gris; Chardonnay

Restaurant Reviews   About the Author

 created by Peggy Bucholz, Fine Dining Gourmet Recipes
All Rights Reserved
established 2001 www.finedinings.com