Gazpacho Cucumber Bites: All the flavors of a traditional Spanish Gazpacho turned into a handheld bite, making this a perfect Tapas dish!
I am a bit on the sad side today. Even a bit jealous. You see many of my friends are gathered together in Orlando for The Food and Wine Conference. A whole weekend with foodie friends, talking food, and more importantly, enjoy every bite of delicious, decadent food. And I am NOT there!! Now do you see why I am jealous?!
Through Sunday Supper, I have gained so many virtual friends. They are an amazing group of people and I am blessed to be a part of their lives. I was hoping to be able to meet them in person at The Food and Wine Conference, but it just wasn’t in the cards for me this year. My hope is next year.
So while my Sunday Supper Family is noshing on wine and appetizers, we are going overseas and partying Spanish style with Tapas!! Because truly what goes better with a Sangria and good friends than delicious tasty food that is perfectly bite-sized. So in my opinion, that just gives you the excuse to eat more!
When I think of Spanish food I think of romesco sauce, sangria, Manchego cheese, empanadas, olives and gazpacho. And I love all of these things. But I have been particularly craving Gazpacho lately. In part because the tomatoes at the Farmer’s Market are looking out of this world and because it is so hot, I wanted something cool and fresh.
But let’s be honest for a minute. I am a bit of a klutz. When it comes to nibbling on tapas, red soup and I do not mix! I do not want to have a Sangria in one hand and a red soup in the other–it is just a recipe for disaster and stains on my clothes in my life.
So I opted for a hand-held version of the soup–Cucumber Gazpacho Bites. All the fresh flavors of tomatoes, red peppers, Spanish onions, garlic, parsley, and cucumbers tossed together with sherry vinegar and good quality olive oil, forming almost a Gazpacho flavored Brucshetta. Then instead of a crostini, I kept the dish light and fresh and topped this “Gazpacho” on a English cucumber bias. Now this is the perfect Spanish tapas dish in my opinion!
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.