Chicken 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 gets blended with garlic, parsley, mint, and chives, then brightened with apple cider vinegar and a hint of ground ginger for a flavor that's clean and surprisingly complex. A drizzle of extra-virgin olive oil rounds everything out with a silky richness that makes each sip feel a little luxurious. The whole thing is completely plant-based, so there's zero concern about poultry of any kind — every single ingredient is a vegetable, an herb, or a pantry staple. Straining the blended mixture through a fine-mesh sieve gives the finished gazpacho a smooth, elegant texture that looks far more impressive than the effort involved. Served in little shot glasses with a cucumber round on top, these are the perfect warm-weather starter for a dinner party, backyard gathering, or just a fancy Tuesday at home.
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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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