AIP Friendly Garlic-Herb Cucumber Gazpacho Shooters
Cool, herby, and impossibly refreshing, these cucumber gazpacho shooters are the kind of appetizer that disappears fast — especially on a warm day when you want something light but genuinely satisfying. Two pounds of English cucumber get blended with fresh parsley, mint, and chives, then brightened with apple cider vinegar and a whisper of ground ginger for a flavor that's clean and layered at the same time. Extra-virgin olive oil gives the whole thing a silky, slightly viscous body that makes each little shooter feel indulgent rather than sparse. Following the autoimmune protocol means cutting out a long list of ingredients that show up constantly in store-bought soups and dressings — nightshades, seed-based spices, emulsifiers — and this recipe sidesteps all of them naturally. Every ingredient here is straightforward and protocol-friendly, so there's no label-reading anxiety and no substitutions required. The gazpacho gets strained through a fine-mesh sieve after blending, which removes the fibrous solids and leaves you with a beautifully smooth, pourable liquid that looks elegant in a shot glass. Make a batch ahead of time, let it chill for at least an hour, and you've got eight ready-to-serve portions waiting in the fridge whenever guests arrive.
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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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