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Receta Cucumber Shooters
by Global Cookbook

Cucumber Shooters
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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

  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. Throw away seeds.
  3. 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.
  4. 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.