Gazpacho in Cucumber Cups

Fresh, yet zesty, this tomato gazpacho in cucumber cups is ideal for a hand-held appetizer or amuse bouche.
Gazpacho in Cucumber Cups

Ingredients:

1 + 4 Markon First Crop Cucumbers, 1 peeled and seeded; 4 cut into cups (see photo)
1 Markon First Crop Red Bell Pepper, chopped
1 large Markon First Crop Tomato, chopped
½ cup Markon First Crop Red Onions, minced
½ cup Ready-Set-Serve Washed & Trimmed Cilantro
1 Tbsp. Ready-Set-Serve Peeled Garlic, minced
3 cups tomato juice
¼ cup Champagne vinegar
¼ cup extra virgin olive oil
Salt and pepper, to taste

Instructions:

Combine one cucumber, red bell pepper, the tomatoes, onions, cilantro, and garlic in a food processor; pulse until coarsely chopped.
In a large bowl, mix with tomato juice, vinegar, olive oil, salt and pepper; stir and chill overnight.
Serve cold gazpacho in cucumber cups; two per person.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.