Gut Friendly Garlic-Herb Cucumber Gazpacho Shooters
Cool, crisp, and loaded with fresh herbs, these cucumber gazpacho shooters are the kind of appetizer that disappears the moment you set them out. Every ingredient here is doing real work — hydrating English cucumber forms the base, while parsley, mint, and chives layer in bright, garden-fresh flavor that tastes anything but simple. A splash of apple cider vinegar and a touch of ground ginger give the blend a gentle zing that's easy on the digestive system, which is exactly what you want when you're keeping things gut-friendly. The olive oil adds a silky richness without weighing the whole thing down, and straining the blended mixture through a fine-mesh sieve gives you a beautifully smooth, pourable consistency. Everything gets chilled until cold and served in little shot glasses, making them as fun to eat as they are to look at. No cooking required, no complicated swaps — just clean, whole-food ingredients blended together and poured straight into a glass.
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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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