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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Very tasty and elegant appetizers. Ingredients:
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 |
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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