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Cucumber Gazpacho Shooters

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Cucumber Gazpacho Shooters

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Ingredients

2 lbs English cucumbers, seeded and chopped

1/2 cup Greek yogurt

2-3 Tbsp fresh lemon juice

1 garlic clove, sliced

1/3 - 1/2 cup extra-virgin olive oil

1 scallion, white & green parts, chopped

1 Tbsp dill, chopped + garnish

salt & pepper

Instructions

1

Toss everything except for the olive oil into a blender and puree. Slowly add the olive oil while the machine is on until you get a creamy consistency.

2

Pour evenly into 8-12 shot glasses and refrigerate to chill for at least 45 minutes.

3

When ready to serve, pull out of refrigerator and garnish with a sprig of dill.