Serve this in a small bowl alongside a meal or for a crowd, this makes the best cold shot to pass around to family and friends. An amuse-bouche in your backyard! One of my neighborhood buddies I grew up with and fellow recipe swapper, Frank Suher, begged the chef for this recipe from a place in Nantucket, Massachusetts. Original recipe made 2 quarts! We both revamped to downsize, plus, I made it gluten free and added in zucchini. Thanks, Frank!
3/4-1 pound cucumbers, peeled and seeded, cut into chunks
1 small zucchini, about 5-6 inches, peeled and seeded, cut into chunks
1 garlic clove, chopped
1/2 pound green grapes, washed Heaping 2 tablespoons shallots, diced
1/4 of a bunch of cilantro with stalks, washed and trimmed, about a cup
3/4 of a large avocado, cut into chunks, use the last 1/4 to dice for garnish
2 tablespoons champagne vinegar
1/2 teaspoon salt mix Lots of freshly ground black pepper
Serves 6 or more as a shot. In a high-speed blender, add ingredients in the order listed. Start blending on the lower speed and with your tamper, push the ingredients down. Then turn up the speed and blend until smooth. Store in covered container in the refrigerator.
Serve cold straight out of the refrigerator, garnishing with extra diced avocado, cucumber or grapes. This recipe makes 3 cups, may be made a day ahead and is easily doubled.