Low Sodium Garlic-Herb Cucumber Gazpacho Shooters

Total time1 hr 15 min

Prep time15 min

Cook time0 min

Low Sodium Garlic-Herb Cucumber Gazpacho Shooters

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Ingredients

8 servings

2 large english cucumbers (about 2 lb total), roughly chopped
Cucumber Organic English Cucumber Trader Joe's Persian Cucumbers Mucci Farms Mini Cucumbers Woolworths Continental Cucumber
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2 cloves garlic, peeled
¼ cup fresh parsley leaves, loosely packed
¼ cup fresh mint leaves, loosely packed
2 tbsp fresh chives, roughly chopped
3 tbsp extra-virgin olive oil
1 tbsp apple cider vinegar
½ tsp fine sea salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp ground ginger
¼ cup cold water, plus more as needed

For serving

1 tbsp fresh parsley, finely chopped (optional)
thin cucumber rounds, for garnish (optional)

Instructions

1
Combine the chopped cucumber, garlic, parsley, mint, chives, olive oil, apple cider vinegar, salt, ground ginger, and cold water in a blender.
2
Blend on high speed until completely smooth, about 60 seconds. If the mixture is too thick to pour easily, add cold water 1 tbsp at a time and blend briefly until it reaches a pourable, slightly viscous consistency.

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