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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 95.35 Kcal (399 kJ) | ||
| Calories from fat | 66.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.4g | 11% | |
|---|---|---|---|
| Sodium | 6.18mg | 0% | |
| Potassium | 232.92mg | 5% | |
| Total Carbs | 5.74g | 2% | |
| Sugars | 2.22g | 9% | |
| Dietary Fiber | 2.22g | 9% | |
| Protein | 1.46g | 3% | |
| Vitamin C | 9.1mg | 15% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 44.5mg | 247% | |
| Calcium | 35.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 69.7 Kcal (292 kJ) | ||
| Calories from fat | 48.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.41g | 11% | |
|---|---|---|---|
| Sodium | 4.52mg | 0% | |
| Potassium | 170.27mg | 5% | |
| Total Carbs | 4.19g | 2% | |
| Sugars | 1.62g | 9% | |
| Dietary Fiber | 1.62g | 9% | |
| Protein | 1.07g | 3% | |
| Vitamin C | 6.7mg | 15% | |
| Vitamin A | 0.3mg | 12% | |
| Iron | 32.5mg | 247% | |
| Calcium | 25.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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