Eggless 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 whisper of ground ginger — the result is clean, vibrant, and deeply savory all at once. A drizzle of extra-virgin olive oil rounds everything out and gives the soup a silky, slightly luxurious body. The mixture gets strained for a perfectly smooth, pourable consistency, then chilled until ice cold before being served in little shot glasses with a cucumber round on top. Because the entire recipe is built around fresh produce, herbs, and pantry staples, there's nothing to swap or second-guess — it's naturally free of eggs without any workarounds needed. These are ideal for warm-weather entertaining, a dinner party starter, or honestly just a light snack straight from the fridge on a hot afternoon.
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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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