Barley Free Garlic-Herb Cucumber Gazpacho Shooters
Cool, herbaceous, and impossibly refreshing, these cucumber gazpacho shooters are the kind of appetizer that stops a party in its tracks. English cucumber gets 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, lively, and a little unexpected. A quick pass through a fine-mesh strainer gives each shooter a silky, pourable texture that feels genuinely elegant in a tiny glass. For anyone navigating grain sensitivities, this recipe is naturally worry-free — every ingredient is a whole food, herb, or pantry staple with no hidden grain-based additives to second-guess. The garlic adds a subtle savory backbone that keeps things interesting without overwhelming the cool cucumber base. Served ice-cold in shot glasses with a thin cucumber round on top, these are as beautiful as they are delicious. Make a big batch, chill it well, and watch them disappear before you've even set out the napkins.
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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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