Cucumber Shooters

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READY IN: 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut 2 1/2 inches off both ends of the cucumber. Reserve.
  • Peel middle sections, cut in half lengthwise, and use a spoon to scrape out seeds. Discard seeds.
  • In a blender, puree the middle sections of the cucumbers along with the garlic, shallot, jalapeño, mint and lime juice.
  • Strain through a fine strainer.
  • Stir in oil and vinegar.
  • Refrigerate for a minimum of 30 minutes.
  • Take reserved cucumber ends and slice off bottom 1/4 inch so that they can stand solidly on their ends. Use a zester or pairing knife to create designs in the peel, then use a small melon baller to scoop out most of the cucumber, creating a cucumber shooter glass.
  • Serve the chilled cucumber gazpacho in the shooter glasses.
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