The (Not-So) Secret Cure: Bagels, Lox, and Wine Regret

More

Paulaner Octoberfest Beer: A Taste of Bavarian Tradition

More

An Inflationary Fairy Tale: Do What Ya Gotta Do

More

The Battle of Grapes: California Zinfandel vs Italian Primitivo

More

Wine X Magazine

  • X Rated WinesWine Ratings – XXX Style
  • Eat
    • Surreal Gourmet
    • City Bites
    • Dining Out
    • Entertaining
    • Foodie Products
    • Dips
    • Sauces
    • Starters & Soups
    • Main Dishes
    • Desserts
    • Wine & Food
  • Drink
    • Wine
    • Spirits
    • Beer
    • Coffee & Tea
  • Play
    • Celebrity Interviews
    • Black Label
    • Trippin’ Out
    • Rage
    • Music
    • Head Space
    • Goin Big
    • G Spot
    • Education
    • Cellar Rat
    • Black Label
    • Among Men
  • ShopWoocommerce
  • Home
  • Submitting Samples for Review
  • Our History
  • About Us
  • Wine X Magazine Radio
Home Cucumber Shooters

Cucumber Shooters

by Bob Blumer
Magazine Issue: U.S. Vol. 5.5
Cucumber Shooters 

(yields 12 shooters)

8 cucumbers (the conventional field variety)
1/4 cup fresh mint, stems removed before measuring
1 shallot, minced
1 jalapeño, stem and seeds discarded, minced
2 T freshly squeezed lime juice
1 clove garlic, minced
4 T extra-virgin olive oil
2 T Champagne vinegar or white wine vinegar
Salt
Freshly ground black pepper

Cut 2-1/2 inches off both ends of the cucumbers. Reserve.

Peel middle sections, cut in half lengthwise and use a spoon to scrape out seeds. Discard seeds.

To make the gazpacho: In a food processor, add the middle sections of the cucumbers along with the mint, shallot, jalapeño, lime juice and garlic. Purée.

Strain puréed mixture through a fine strainer into a medium bowl. Use a rubber spatula to press out as much juice as possible from the mash. Discard solids. Whisk in oil and vinegar, and season with salt and pepper. Refrigerate a minimum of 1 hour.

Take the 12 most aesthetically pleasing cucumber ends and slice off the bottom 1/4 inch so they stand solidly on their ends. Use a zester, paring knife or vegetable peeler to create designs in the peel.

Use a melon baller or a tiny spoon to scoop out the seeds and some of the surrounding cucumber, creating a cucumber shot glass. Serve the chilled cucumber gazpacho in the sculpted cups.

Cross References:
Chicken Popsicles

Original Source:
Bite Me

Sep 29, 2017Wine X
Curried CashewsCream of Carrot Soup Flavored with Vanilla and Clove
Wine X
September 29, 2017 Starters & Soups, Surreal Gourmet
Most viewed
Crémant, or Why You Should Stop Paying So Much for Champagne
4,014 views
I Tried a $4000 Bottle Of Wine: Was it Worth it?
3,024 views
Wishing Adieu to Dry January
4 views
Do You Feel Lucky?
The (Not-So) Secret Cure: Bagels, Lox, and Wine Regret
Paulaner Octoberfest Beer: A Taste of Bavarian Tradition
An Inflationary Fairy Tale: Do What Ya Gotta Do
About

Delightfully reaching out to the the snarkiest of wine lovers and foodies since the 90’s.  If you’re stuffy or an “old” you can stay, but mind your manners…. you what I mean?

Categories
Archives
Mug

Mug

Whether you’re drinking your morning coffee, evening tea, or something in between – this mug’s for you! It’s sturdy and glossy with a vivid print that’ll withstand the microwave and dishwasher.

• Ceramic
• Dishwasher and microwave safe
• White and glossy

$15.50
Shop now
2022 © Wine X Magazine
Truemag theme by StrictThemes