CUCUMBER GAZPACHO SHOOTERS WITH PINEAPPLE JALAPENO SPLASH COCKTAIL

Jicama Slaw and Grilled Lime Crema

Serves 8
2 English cucumbers, peeled, and seeded
2 avocados, pit removed
¼ bunch scallions, chopped 
2 Tbsp. cilantro leaves
½  jalapeno, chopped, seeds removed
1 lime, zested
¼ cup lime juice
Pinch red chile flakes
½ cup plain yogurt
salt and pepper to taste
Water as needed

Place all ingredients into a blender and add a cup of water. Blend until smooth. Serve soup in small shooter /shot glasses. Garnish with jicama salsa and lime crema.

Jicama Salsa
½  jicama, small dice
3 Tbsp. red onion fine dice
¼  red pepper, small dice
1 Tbsp cilantro, chopped
1 lime, zested
1 lime, juiced
salt & black pepper, to taste
1 Tbsp extra virgin olive oil

Chop jicama, red onion, red pepper, cilantro. Mix chopped items with lime zest and juice. Add salt, pepper and EVOO. Mix well. Check seasoning.

Lime Crema
3 limes
¾  cup sour cream
salt and black pepper to taste

Combine sour cream, lime juice and season with salt and pepper.  

Recipe courtesy of Executive Chef Justin Goerich.

Jalapeno Pineapple Splash
½  jalapeño, sliced
1 oz fresh lime juice
4 oz silver rum
6 oz pineapple juice
Garnish: jalapeño slices, pineapple chunks

In the bottom of a shaker, muddle together jalapeño slices and lime juice.
Add rum and pineapple juice. Fill the shaker with ice and shake for 5 seconds.
Strain into two rocks glasses filled with ice. Garnish with jalapeño slices and pineapple.