Gluten Free Garlic-Herb Cucumber Gazpacho Shooters
Cool, crisp, and bursting with garden-fresh flavor, these cucumber gazpacho shooters are the kind of elegant little bite that disappears fast at any gathering. Raw English cucumber forms the silky base, blended smooth with garlic, parsley, mint, and chives for a flavor that's bright, herby, and just a little punchy from a splash of apple cider vinegar. A touch of ground ginger adds unexpected warmth that keeps each sip interesting. The whole thing is strained to a beautifully pourable consistency, then chilled until ice cold before being served in shot glasses — effortlessly impressive with almost zero fuss. Every single ingredient here is naturally free of gluten, so there's no swapping, substituting, or label-scanning required. Whether you're serving them as a party appetizer or a refreshing starter on a hot day, these shooters deliver serious flavor in a tiny package.
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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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