Emprimir
Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 4 x cucumbers
- 1 clv garlic, chopped
- 1 x shallot, chopped
- 1 x jalapeno, stemmed and chopped
- 1/4 c. fresh mint leaves
- 1 Tbsp. freshly squeezed limejuice
- 2 Tbsp. champagne vinegar
- 4 Tbsp. extra virgin oil
Direcciones
- 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. Throw away seeds.
- In a blender, puree the middle sections of the cucumbers along with the garlic, shallot, jalapeno, mint and lime juice. Strain through a fine strainer. Stir in oil and vinegar. Chill for a minimum of 30 min.
- Take reserved cucumber ends and slice off bottom 1/4 inch so which they can stand solidly on their ends. Use a zester or possibly 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.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 83g | |
| Recipe makes 8 servings | |
| Calories 70 | |
| Calories from Fat 61 | 87% |
| Total Fat 6.94g | 9% |
| Saturated Fat 0.52g | 2% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 110mg | 3% |
| Total Carbs 1.89g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.07g | 1% |
| Protein 0.51g | 1% |
