Gelatin Free Garlic-Herb Cucumber Gazpacho Shooters
Cool, herby, and impossibly refreshing, these cucumber gazpacho shooters are the kind of appetizer that disappears from the tray before you've even finished plating them. Fresh English cucumber forms the base, blended smooth with garlic, parsley, mint, and chives, then brightened with apple cider vinegar and a hint of ground ginger for a flavor that's clean and just a little unexpected. A pass through a fine-mesh strainer gives each shooter that silky, pourable texture that feels genuinely elegant in a tiny glass. Many chilled soups and party appetizers rely on gelatin to set or thicken — this one skips all of that entirely, getting its body purely from blended cucumber and a careful pour. Every ingredient here is straightforwardly plant-based and whole, so there's nothing to second-guess on the label. Make the batch ahead, keep it covered in the fridge, and you've got a stunning, fuss-free starter ready to go whenever your guests arrive.
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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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