Low Sugar Garlic-Herb Cucumber Gazpacho Shooters
Cool, herby, and endlessly refreshing, these cucumber gazpacho shooters are the kind of appetizer that disappears from a party tray before anyone even asks what's in them. Fresh English cucumber forms the backbone of the soup, blended smooth with garlic, parsley, mint, and chives for a flavor that's bright and garden-forward without a single drop of sweetness added. That's actually the beauty here — so many store-bought gazpachos and chilled soups sneak in fruit juice or sweetened vinegars to balance the flavor, but this recipe relies entirely on good olive oil, apple cider vinegar, and fresh herbs to do that work naturally. A touch of ground ginger adds just enough warmth to keep things interesting without tipping into sweet territory. Straining the blended mixture through a fine-mesh sieve gives each shooter a silky, elegant texture that feels far more impressive than the effort involved. Serve them ice-cold straight from the fridge, garnished with a thin cucumber round, and they're as stunning to look at as they are to sip.
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Learn more →Ingredients
8 servings
- 2 large english cucumbers (about 2 lb total), roughly chopped
- 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
- 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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