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“Very tasty and elegant appetizers.”
READY IN:
50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  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.

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