Gazpacho Cucumber Bites are a unique healthy, vegan appetizer that was inspired by traditional Spanish Gazpacho.
A few years ago, my husband and I visited St. Lucia.
While you may not think of the Caribbean as being known for Spanish-influenced cuisine, the restaurants we visited at our resort had a distinctly Spanish vibe.
The resort not only made delicious Sangrias, but it also had a huge organic garden that was brimming with incredible produce. One of my favorite dishes that they made on-site was a cold Cucumber Gazpacho.
That dish influenced this creative appetizer–Cucumber Gazpacho Bites.
Fresh tomatoes, red peppers, Spanish onions, garlic, parsley, and cucumbers tossed together with sherry vinegar and good quality olive oil, forming almost a Gazpacho flavored Bruschetta. But instead of a crostini, I kept the dish light and fresh and topped this “Gazpacho” on an English cucumber bias.
It may not be traditional, but this appetizer makes a delicious Spanish tapas!
Gazpacho Cucumber Bites
- 2 English cucumbers
- 1 pint grape tomatoes finely diced
- 1 large red pepper finely diced
- 1/2 Spanish onion finely diced
- 2 garlic cloves minced
- 1 tablespoon sherry vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1/4 cup fresh parsley finely chopped
- Finely dice 1/2 of one cucumber. Slice the remaining cucumber into 1/2 inch slices on the bias.
- Add the diced cucumber to the tomatoes, red pepper, onion, garlic, vinegar, salt, olive oil, salt and parsley. Mix well.
- At this point, I like to store the Gazpacho topping and the remaining sliced cucumber in the fridge until right before serving, up to 2 hours ahead of time.
- To serve, spoon a bit of the Gazpacho mixture on top of each cucumber slice.