Chef Meg's Strawberry Gazpacho

Strawberry Gazpacho
Serves 4 or 12 shooters

12 ounces of cucumber, peeled, cut in half lengthwise, seeded and chopped
3 cups strawberries, hulled
1 fresh lime zested and juiced
1 scallion, chopped
1 jalapeno, seeded and chopped
1-1/2 tablespoons olive oil
1/2 teaspoon sea salt

Place all ingredients except for salt and chives into a blender or food processor, puree until smooth.

Season with salt.  Chill.

Pour into shot glasses and garnish with chives.