I was testing out both the application of a Cucumber cup and and idea I had for a Peach Gazpacho. It turned out to be a great Summer hors d’oeuvre.
2 English or Hot House Cucumbers (often individually wrapped)
3 Ripe Peaches
1 Roma Tomato, seeded and diced
1 Small Red Onion, diced
1 Serrano Pepper, seeded and diced (1/4 Green Bell Pepper may be substituted)
1/4 cup of Cilantro, finely chopped
1/4 cup Extra Virgin Olive Oil
Juice of 1 Lemon
Salt and Pepper to Taste
First prepare the Cucumbers by peeling then slicing into 5-6 equal pieces. Then with a small melon baller scoop out the center of each piece leaving both a bottom and border to the “cup”. Set aside. Peel Peaches and remove the pits. In a food processor or blender, puree 2 of the Peaches, add a dash of water only if necessary. Finely dice the last Peach. In a medium bowl combine the Peach puree, the diced Peach, diced Tomato, diced Onion, diced Serrano Pepper, Cilantro, Olive Oil and Lemon juice. Salt and Pepper to taste. Spoon mixture into Cucumber cups and serve chilled. Makes 10-12 cups. Enjoy!