Celery Free Garlic-Herb Cucumber Gazpacho Shooters
Cool, herby, and impossibly refreshing, these cucumber gazpacho shooters are the kind of appetizer that disappears the moment they hit the table. English cucumbers form the backbone of the soup, blended smooth with fresh parsley, mint, and chives, then brightened with apple cider vinegar and a whisper of ground ginger for a flavor that's clean and surprisingly complex. A drizzle of extra-virgin olive oil rounds everything out and gives the soup a silky, slightly viscous texture that's perfect for sipping straight from a shot glass. Traditional gazpacho recipes often lean on celery for that sharp, vegetal backbone, but this version proves you don't need it — the layered herbs and garlic do all the heavy lifting without any compromise in depth or freshness. Straining the blended mixture through a fine-mesh sieve is the move that takes these from good to genuinely elegant, producing a smooth, pourable liquid that looks as polished as anything you'd find at a dinner party. Make the batch ahead of time, let it chill thoroughly in the fridge, and all you have to do at serving time is pour and garnish. Whether you're hosting a summer gathering or just want a light, no-cook bite, these little shooters deliver serious flavor with minimal effort.
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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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