Carrageenan Free Garlic-Herb Cucumber Gazpacho Shooters
Cool, bright, and loaded with fresh herb flavor, these cucumber gazpacho shooters are the kind of appetizer that disappears the moment you set them out. English cucumber forms the silky base, blended smooth with garlic, parsley, mint, and chives, then brightened with apple cider vinegar and a whisper of ground ginger for a flavor that's surprisingly complex. A pass through a fine-mesh strainer gives each shooter that clean, elegant texture — no chunks, just pure, chilled liquid that tastes like a garden in a glass. Carrageenan is a thickening agent that sneaks into a surprising number of packaged foods and beverages, but this recipe relies entirely on whole, unprocessed ingredients, so there's nothing hidden to worry about. Every component here is exactly what it says it is: fresh produce, good olive oil, and a handful of herbs. Serve them straight from the fridge in little shot glasses with a thin cucumber round on top, and they make an effortlessly impressive starter for a dinner party or warm-weather gathering.
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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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