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Cucumber Gazpacho Mezcal Shots

By Jeremiah Tower April/May 2020 Issue From Moveable Feast Season 6, Ep.1

Yield: about 10 shots

This drink offers the perfect balance between cool-refreshing and tangy-sweet heat. If you want a more colorful drink, but not more heat, substitute minced red bell pepper for the red chile.


  • 1 large English cucumber (about 14 oz.)
  • 9 oz. mezcal
  • 1/2 cup fresh lime juice
  • 1/4 cup agave nectar or honey; more to taste
  • 1 2-1/2-oz. piece fresh ginger, peeled and coarsely chopped
  • Fine sea salt
  • 3 Tbs. coarsely chopped fresh mint
  • 1/2 tsp. minced fresh red chile, such as serrano or Fresno, for garnish (optional)

Nutritional Information

  • Calories (kcal) : 100
  • Fat Calories (kcal): 0
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 15
  • Carbohydrates (g): 10
  • Fiber (g): 0
  • Sugar (g): 7
  • Protein (g): 0


  • Peel the cucumber and cut crosswise into 2-inch pieces. Cut one of the pieces in half lengthwise, seed, cut into small dice, and reserve for garnish. Transfer the remaining cucumber pieces to a blender with the mezcal, lime juice, agave, ginger, and a pinch of salt, and purée. Add the mint and pulse 5 to 6 times to incorporate. Let the flavors infuse for 30 minutes. Strain the contents through a fine-mesh strainer, cover, and refrigerate until ready to serve.
  • Pour the mezcal mixture into shot glasses, and garnish some of the reserved diced cucumber and the minced chile, if using.

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