Spanish Spiked Gazpacho in Cucumber Cups

• 1 spanish hot banana pepper, diced into small pieces
• 2 cups yellow tomatoes, peeled and seeded and chopped
• 1 yellow pepper, small dice
• 3 scallions, split and diced
• 3 cucumbers
• 2 tablespoons fresh basil, chopped
• 1 tablespoon tarragon
• 1 cup vegetable stock
• 12 teaspoon salt
• 12 teaspoon white pepper
• 2 teaspoons Worcestershire sauce
• hot sauce, couple splashes
• 1 tablespoon sherry wine vinegar
• 14 cup vodka

1. Prepare cucumber by cutting into 2 inch rounds.
2. Scoop out the seeds and flesh in the centre of the cucumber using a melon baller or spoon.
3. Be careful not to go all the way through the cup.
4. (Place scooped cucumber into a bowl).
5. Carve out enough of the cucumber to leave a 1/2 inch (8 mm) border, along sides and bottom.
6. You should have 12 mini cups.
7. Place all of the remaining ingredients in a food processor including the reserved cucumber.
8. Puree until smooth.
9. Adjust seasoning to taste.
10. Add vodka and strain through a colander.
11. Chill for 1 hour and up to overnight to develop flavor.
12. Pour puree into cucumber cups and serve immediately.

pepper, yellow tomatoes, yellow pepper, scallions, cucumbers, fresh basil, tarragon, vegetable stock, salt, white pepper, worcestershire sauce, hot sauce, sherry wine vinegar, vodka

Taken from www.food.com/recipe/spanish-spiked-gazpacho-in-cucumber-cups-298451 (may not work)