Cucumber Shooters

Directions

1. 1
   Cut 2 1/2 inches off both ends of the cucumber. Reserve.
2. 2
   Peel middle sections, cut in half lengthwise, and use a spoon to scrape out seeds. Discard seeds.
3. 3
   In a blender, puree the middle sections of the cucumbers along with the garlic, shallot, jalapeno, mint and lime juice.
4. 4
   Strain through a fine strainer.
5. 5
   Stir in oil and vinegar.
6. 6
   Refrigerate for a minimum of 30 minutes.
7. 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. 8
   Serve the chilled cucumber gazpacho in the shooter glasses.