Almond Free Garlic-Herb Cucumber Gazpacho Shooters
Cool, herby, and impossibly refreshing, these cucumber gazpacho shooters are the kind of appetizer that disappears the moment you set them down. Fresh English cucumber gets blended with garlic, parsley, mint, and chives, then brightened with apple cider vinegar and a whisper of ground ginger for a flavor that's clean and surprisingly complex. A pass through a fine-mesh strainer gives the finished liquid a silky, elegant texture that looks far more impressive than the effort involved. Every single ingredient here is naturally free of tree nuts, so there's no label-scanning or substitution anxiety — just straightforward, whole-food cooking. The shot-glass format makes these perfect for parties, warm-weather gatherings, or an easy starter that sets a sophisticated tone without heating up the kitchen. A drizzle of good olive oil ties everything together, and the optional cucumber rounds on top make the presentation feel polished with almost zero extra work. Make the batch ahead, keep it chilled, and pour to order — it genuinely gets better as it sits.
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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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