Beef Free Garlic-Herb Cucumber Gazpacho Shooters
Cool, herby, and impossibly refreshing, these cucumber gazpacho shooters are the kind of appetizer that disappears from the table before you even sit down. Fresh English cucumber forms the base, blended smooth with garlic, parsley, mint, and chives, then brightened with apple cider vinegar and a whisper of ground ginger. The result is a vivid, garden-fresh sip that feels elegant without requiring any real cooking at all. Every single ingredient here is naturally plant-based and completely free of any meat, so there's zero substitution stress — just blend, strain, chill, and pour. Straining the blended mixture through a fine-mesh sieve gives each shooter that silky, restaurant-quality texture that makes guests think you worked much harder than you did. A thin cucumber round and a pinch of fresh parsley on top make them look stunning in little shot glasses or small cups. Whether you're hosting a summer party or just want something light and impressive, these are the kind of bites that make the whole spread feel a little more special.
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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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