Author Notes
These Gazpacho bites bring the fun and flavors of the Summery soup. Use traditional veggies or make a few twists with your favorites! —Lauren Bradford
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Ingredients
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2
English cucumbers, zested if desired
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1
Plum tomato, seeded and diced small
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1
Yellow bell pepper, seeded and diced small
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1
Small white onion, peeled and diced small
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1 teaspoon
Garlic
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1
Lemon, juiced and zested
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1
Lime, juiced and zested
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1
Orange, juiced and zested
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1/2 teaspoon
Salt
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1/4 teaspoon
Pepper
Directions
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Cut the cucumber into 1 1/2-inch thick slices and scoop out enough seeds to make cups. Set aside, covered with a damp paper towel, in the fridge.
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In a medium-size bowl, place the diced garlic, onion, bell pepper and tomato, and toss with the pepper.
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Juice the three citrus fruits and strain the seeds from the lemon and orange. Add to the veggie bowl and toss. Cover with a damp paper towel and refrigerate for 30 minutes.
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Remove the platter and bowl from the fridge after 30 minutes. Sprinkle the salt in the veggie bowl and toss, then scoop the mixture into the cucumber cups.
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Garnish with zests, if desired.
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