Gazpacho Verrines

Gazpacho Verrines, served with chopped cucumbers, plain yogurt
and a slice of grilled Chorico and Rosemary bread stick
Time: 20 minutes
Effort: Easy
Serves: 4

Follow our recipe for  Gazpacho
For the verrines recipe, I placed the Gazpacho in the blender to create a smooth puree.

You will also need 1/4 English cucumber (seedless), chopped small
4 heaping tablespoons of plain yogurt or sour cream
4 slices of Chorico (Portuguese, Spanish, or whatever you fancy)
1 slice country bread, cut into thin strips
Oil for spraying or brushing
1/2 tsp. dried Rosemary
Pinch of salt

Heat oven to 400o.
Line a baking sheet with parchment, and lay the chorico slices on one side. Bread strips on the other. Spray or brush the bread lightly with a neutral oil and sprinkle with Rosemary and a pinch of salt. Bake until golden.

Place a tsp. of chopped cucumber at the bottom of each verrine, top with a tablespoon of yogurt, followed by the gazpacho puree. Serve with a slice of grilled chorico and a bread stick.

If you don't have any "verrines" you can use a small glass, or even a short wine glass ! Get creative !