Coconut Free Garlic-Herb Cucumber Gazpacho Shooters
Cool, bright, and loaded with fresh herb flavor, these chilled cucumber shooters are the kind of appetizer that disappears fast at any gathering. The base is built entirely from English cucumber, raw garlic, parsley, mint, chives, olive oil, and apple cider vinegar — nothing exotic, nothing hidden, just clean and vibrant ingredients blended until silky smooth. A pass through a fine-mesh strainer gives each shooter that elegant, restaurant-quality texture that feels way more impressive than the effort involved. Ground ginger adds a subtle warmth that plays beautifully against the cool cucumber and bright herbs, making every sip genuinely interesting. For anyone navigating coconut-free eating, this recipe is naturally in the clear — there's no coconut milk, coconut cream, or coconut-derived oil anywhere in sight, so you can serve it with total confidence. These are perfect for warm-weather entertaining, a light starter, or just a refreshing afternoon snack straight from the fridge.
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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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