Cucumber Shooters Recipes

CUCUMBER SHOOTERS

Steps:

• 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.

COOL AS A CUCUMBER SOUP SHOOTERS

Steps:

• Roughly chop the cucumbers and add them to a food processor or blender. Add the yogurt, sour cream, parsley, mint, salt, cayenne, garlic and lemon juice and blend until smooth. Serve immediately, or keep chilled in the refrigerator until ready to serve.
• To serve, pour into small glasses or shot glasses.

CUCUMBER SAKE SHOTS

Steps:

• For the Cucumber Shot Glasses: Cut 4 (2-inch) long pieces out of the cucumber. Use a melon baller to carefully scoop out flesh from 1 end, leaving a 1/2-inch bottom on the other end. Repeat with remaining cucumber pieces, reserving cucumber flesh.
• For the Sake Shots: Combine cucumber flesh with lime juice in a blender. Blend until smooth, about 15 seconds. Pour cucumber puree through a fine mesh strainer, reserving 1/2 cup of cucumber juice. Add sugar and set aside.
• Pour watermelon rum and sake into a cocktail shaker filled with ice cubes. Add reserved cucumber juice and shake vigorously. Pour into cucumber shot glasses. Serve immediately.

GREEN GAZPACHO SOUP SHOOTERS

Steps:

• Toss the cucumber, vinegar, sugar and 2 teaspoons salt in a medium bowl and set aside at room temperature, tossing occasionally, until juicy, about 30 minutes.
• Meanwhile, put the almonds in a large skillet and heat over medium, swirling them around until golden and toasted in spots, about 3 minutes. Set aside to cool.
• Add the oil and garlic, the cucumber mixture along with any collected juices, 6 ice cubes and all but 2 tablespoons each of the almonds and parsley to a blender. Blend on high until very smooth. Refrigerate until chilled, about 2 hours.
• Pour into 2-ounce shot glasses. Sprinkle each with the reserved almonds and parsley.

GAZPACHO SOUP IN CUCUMBER "SHOOTER"

Steps:

• Cut the whole peeled cucumber into 1 1/2 to 2-inch in long pieces. Stand them upright and trim the bottom so they are level and won't fall over. Using a spoon or a melon baller, remove the inside seeds and pulp 2/3 of the way into the cucumber, forming a "shooter" glass. Put in a bowl and refrigerate until ready to use.
• In a large bowl combine all the remaining ingredients, cover and refrigerate for at least 4 hours. This will give the soup time to meld all the flavors together and let the juices from the vegetables mix.
• When ready to serve, spoon the soup into the cucumber shooter glasses and serve. Let your guests enjoy the soup, then eat the "so called shooter glass".
• A great refreshing chilled soup.