Preparation Info

Mini Gazpacho Cucumber Shooters

Made With Our

Salsa Verde

Base $7.50
Item: 261618


  • 1/4 cup red onion, coarsely chopped
  • 1/2 red bell pepper, cored and seeded, coarsely chopped
  • 1/2 cup pickling cucumber, peeled and coarsely chopped
  • 1 (14.5-ounce) can whole tomatoes
  • 1 Tablespoon olive oil
  • 1 Tablespoon red wine vinegar
  • 1/2 teaspoon garlic, crushed
  • 1/4-1/2 cup Stonewall Kitchen Salsa Verde
  • Salt and pepper to taste
  • 3 seedless English cucumbers, about 12 inches long and more than 1 inch round
  • Fresh dill sprigs for garnish


  1. Place the red onion, red bell pepper, and peeled pickling cucumber in a food processor fitted with a metal blade. Pulse processor until the vegetables are chopped fine.
  2. Add the tomatoes, olive oil, red wine vinegar, and garlic. Pulse until tomatoes are chopped. Add the Salsa Verde (1/4 cup for mild or 1/2 cup for spicy) and pulse until combined. Add salt and pepper to taste.
  3. To make the cucumber shooters cut the seedless English cucumbers into 1-inch thick slices. Using a 1-inch round cookie cutter cut each cucumber making a cylinder and removing the skin. Each cucumber will be about 1-inch tall and 1-inch round. Take a small measuring spoon and remove the seeds making sure there is about 1/4-inch thickness on the sides and 1/4-inch thickness on the bottom. These can be made up to this point one day ahead. If making ahead, covered and refrigerate until you are ready to fill and serve.
  4. Fill each cucumber shooter with gazpacho and top with a sprig of dill. Serve cold or room temperature.