Brazil Nut 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 blended with garlic, parsley, mint, and chives creates a vibrant green sip that tastes like a garden at peak season. A splash of apple cider vinegar and a whisper of ground ginger give the whole thing a bright, lively edge that keeps it from feeling flat or one-note. Straining the blended mixture through a fine-mesh sieve is the move that transforms it from a smoothie into something genuinely elegant — silky, pourable, and party-ready. Every single ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved. This is a recipe where the simplicity is the point: real produce, good olive oil, and a blender do all the heavy lifting. Serve them ice-cold in little shot glasses with a thin cucumber round on top and watch them vanish.
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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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