Cashew Free Garlic-Herb Cucumber Gazpacho Shooters
Cool, bright, and loaded with fresh herb flavor, these cucumber gazpacho shooters are the kind of elegant appetizer that looks like you spent hours but comes together in a blender. English cucumber forms the silky base, blended smooth with garlic, parsley, mint, and chives, then strained to a clean, pourable consistency that's genuinely refreshing. A splash of apple cider vinegar and a hint of ground ginger give it just enough edge to keep things interesting without overpowering the garden-fresh vibe. The whole thing gets chilled until cold and served in little shot glasses, which makes it an instant crowd-pleaser at dinner parties or warm-weather gatherings. Every single ingredient here is naturally free from tree nuts of any kind — no swaps needed, no label-checking required, just straightforward produce and pantry staples doing their thing. If you've been burned before by blended soups or sauces that sneak in nut-based creamers for texture, this one relies entirely on the cucumber itself for that lush, smooth body. Garnish with a thin cucumber round and a pinch of fresh parsley, and you've got something that looks as good as it tastes.
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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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