Cucumber Shooters

• 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

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, jalapeno, 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.

cucumbers, garlic, shallot, mint leaves, lime juice, champagne vinegar, extra virgin olive oil

Taken from www.food.com/recipe/cucumber-shooters-297450 (may not work)