Citrus 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. Blended smooth with fresh parsley, mint, and chives, then strained to a silky, pourable consistency, each little glass delivers a concentrated burst of garden flavor. Garlic and ground ginger add just enough backbone to keep things interesting, while a splash of apple cider vinegar brightens the whole thing without relying on any citrus juice or zest — making this a genuinely safe choice for anyone navigating citrus sensitivities. Traditional gazpacho recipes almost always call for lemon or lime, so having a version that skips both entirely without sacrificing that lively, tangy edge is a real find. A drizzle of good extra-virgin olive oil ties it all together and gives the soup a subtle richness you'd never expect from something so light. Serve them straight from the fridge in shot glasses for a party-ready presentation that looks far more impressive than the effort involved.
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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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