3 seedless English cucumbers, about 12 inches long and more than 1 inch round
Fresh dill sprigs for garnish
Place the red onion, red bell pepper, and peeled pickling cucumber in a food processor fitted with a metal blade. Pulse processor until the vegetables are chopped fine.
Add the tomatoes, olive oil, red wine vinegar, and garlic. Pulse until tomatoes are chopped. Add the Salsa Verde (1/4 cup for mild or 1/2 cup for spicy) and pulse until combined. Add salt and pepper to taste.
To make the cucumber shooters cut the seedless English cucumbers into 1-inch thick slices. Using a 1-inch round cookie cutter cut each cucumber making a cylinder and removing the skin. Each cucumber will be about 1-inch tall and 1-inch round. Take a small measuring spoon and remove the seeds making sure there is about 1/4-inch thickness on the sides and 1/4-inch thickness on the bottom. These can be made up to this point one day ahead. If making ahead, covered and refrigerate until you are ready to fill and serve.
Fill each cucumber shooter with gazpacho and top with a sprig of dill. Serve cold or room temperature.