Cucumber Shooters

1. 1

   Cut 2 1/2 inches off both ends of the cucumber. Reserve.

2. 2

   Peel middle sections, cut in half lengthwise, and use a spoon to scrape out seeds. Discard seeds.

3. 3

   In a blender, puree the middle sections of the cucumbers along with the garlic, shallot, jalapeno, mint and lime juice.

4. 4

   Strain through a fine strainer.

5. 5

   Stir in oil and vinegar.

6. 6

   Refrigerate for a minimum of 30 minutes.

7. 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. 8

   Serve the chilled cucumber gazpacho in the shooter glasses.

* Per serving · 4 servings · Values may vary.

No additional tips available.