Fish Free Garlic-Herb Cucumber Gazpacho Shooters
Cool, herby, and endlessly refreshing, these cucumber gazpacho shooters are the kind of appetizer that disappears from a party tray before you even set it down. Fresh English cucumber gets blended with garlic, parsley, mint, and chives, then brightened with apple cider vinegar and a whisper of ground ginger for a flavor that's clean and surprisingly complex. A drizzle of extra-virgin olive oil rounds everything out and gives the soup a silky, slightly luxurious texture. The whole thing is strained until perfectly smooth, then chilled until ice cold — so every sip is crisp and vibrant. Because this recipe is built entirely on vegetables, herbs, and pantry staples, there's zero concern about hidden seafood ingredients or fish-derived additives that can sneak into store-bought gazpacho blends. Served in little shot glasses with a thin cucumber round on top, they look elegant without requiring any real fuss. Whether you're hosting a summer gathering or just want something light and impressive, these shooters deliver serious flavor in a single, satisfying sip.
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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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