Citric Acid 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. The base is built from crisp English cucumber blended with fresh parsley, mint, and chives, then brightened with a splash of apple cider vinegar and a hint of ground ginger — no citrus juice or citric acid in sight. For anyone navigating a sensitivity to citric acid, that last point matters more than it might seem, since so many chilled soups and store-bought gazpachos sneak in lemon juice or citric acid as a preservative. Here, the apple cider vinegar does all the heavy lifting for brightness and balance, keeping the flavor lively without triggering any concerns. After blending and straining, the result is a silky, pourable liquid that chills down beautifully and looks stunning in little shot glasses with a thin cucumber round on top. It's an elegant make-ahead option that requires almost no cooking and rewards you with something that tastes genuinely sophisticated. Whether you're serving these at a dinner party or just treating yourself to something light and garden-fresh, they deliver big flavor in a very small glass.
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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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