Cucumber Shooters

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 4 cucumbers
• 1 garlic clove, minced
• 1 shallot, minced
• 1 jalapeno, stemmed and minced
• 1/4 cup fresh mint leaves
• 1 tablespoon lime juice, freshly squeezed
• 2 tablespoons champagne vinegar
• 4 tablespoons extra virgin olive oil

Recipe

• 1 cut 2 1/2 inches off both ends of the cucumber. reserve.
• 2 peel middle sections, cut in half lengthwise, and use a spoon to scrape out seeds. discard seeds.
• 3 in a blender, puree the middle sections of the cucumbers along with the garlic, shallot, jalapeño, mint and lime juice.
• 4 strain through a fine strainer.
• 5 stir in oil and vinegar.
• 6 refrigerate for a minimum of 30 minutes.
• 7 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.
• 8 serve the chilled cucumber gazpacho in the shooter glasses.