Chilled cucumbers conjure up memories of the burning sand and glaring sun of Cabo San Lucas. Too hot to eat, crunchy cucumbers slathered with fresh guacamole or a splash of lime juice keep you hydrated and pleasantly sated. Back home in California, my favorite taqueria serves up sliced cukes with spicy chimichurri and a dusting of Cotija. When the sun is high, this is my go-to poolside snack. Maybe it will become yours?
In a food processor, combine red wine vinegar, jalapeño, shallots, garlic and salt.
Rest for 5 minutes.
Add herbs, pulse to combine.
Add olive oil in parts, pulsing to combine.
Drizzle chimichurri over cucumbers.
Serve chilled.
Naturally low-carb & gluten-free
