Mini Chilled Gazpacho Tapas Recipes

MINI CHILLED GAZPACHO, TAPAS

Steps:

• Roughly chop tomatoes, half the cucumber, pepper and onion.
• Blend until smooth.
• Stir in vinegar and oil, taste and season with salt and pepper. Add more vinegar if needed to taste.
• Chill for two hours.
• Cut the remaining half of cucumber into sticks.
• Serve in mini glasses with a stick of cucumber.

GREEN GAZPACHO SOUP SHOOTERS

Steps:

• Toss the cucumber, vinegar, sugar and 2 teaspoons salt in a medium bowl and set aside at room temperature, tossing occasionally, until juicy, about 30 minutes.
• Meanwhile, put the almonds in a large skillet and heat over medium, swirling them around until golden and toasted in spots, about 3 minutes. Set aside to cool.
• Add the oil and garlic, the cucumber mixture along with any collected juices, 6 ice cubes and all but 2 tablespoons each of the almonds and parsley to a blender. Blend on high until very smooth. Refrigerate until chilled, about 2 hours.
• Pour into 2-ounce shot glasses. Sprinkle each with the reserved almonds and parsley.

TOMATES RELLENOS - TAPAS

Steps:

• Cut the tops off the tomatoes and maybe a slice off the bottom so you can stand them flat.
• Remove the insides of the tomatoes with a spoon or knife.
• Mix the eggs, aioli, salt, pepper and parsley.
• Fill the tomatoes. Replace the tops, sprinkle with some olive oil and black pepper.
• tips: if the mixture seems too soft you might have to add some bread crumbs. If you are using mayonnaise instead of aioli, season it with garlic.

CRAB SOFRITTO TAPAS

Steps:

• Heat oil in pan, and brown the garlic and onion.
• Add Prosciutto and tomatoes, and cook until a thick paste.
• Stir in crabmeat, oregano, salt and pepper to taste.
• Cook until crab is heated thoroughly.
• Serve with Italian bread.

TURKEY ARTICHOKE & TOMATO TAPAS

Steps:

• In large non-stick skillet, over medium heat, sauté turkey in oil 4 minutes per side or until turkey is golden brown, no longer pink in center, and meat thermometer, inserted in thickest portion of tenderloin reaches 170 degrees F.
• In medium bowl combine artichoke juice, vinegar, oregano, pepper flakes and garlic. Fold turkey and artichokes into mixture. Cover and refrigerate overnight.
• Before serving, fold in tomatoes.

SARDINE TAPAS

Steps:

• Heat oil in skillet.
• Toss sardines in flour.
• Place in pan and cook until golden brown and cooked through.
• Remove from pan, drain, and sprinkle with salt.
• Serve with lemon wedges.

POTATO TAPAS

Steps:

• Stir all ingredients.
• bake in casserole dish 10 minute.