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
- ½ Spanish onion finely diced
- 2 garlic cloves minced
- 1 tablespoon sherry vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ¼ cup fresh parsley finely chopped
- Finely dice ½ of one cucumber. Slice the remaining cucumber into ½ 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.