Hazelnut Free Garlic-Herb Cucumber Gazpacho Shooters
Cool, bright, and loaded with garden-fresh flavor, these chilled cucumber shooters are the kind of appetizer that disappears the moment you set them out. Blended cucumber, garlic, and a trio of fresh herbs — parsley, mint, and chives — come together into something that tastes far more sophisticated than the ingredient list suggests. A splash of apple cider vinegar and a hint of ground ginger give the whole thing a subtle, lively kick that keeps each sip interesting. Straining the blended mixture through a fine-mesh sieve is the move that takes this from a smoothie to a proper gazpacho — silky, elegant, and totally pourable. Every single ingredient here is naturally free of tree nuts, so there's no label-scanning or substitution stress involved; just clean, whole-food cooking from start to finish. Serve them straight from the fridge in little shot glasses with a cucumber round on top and watch them vanish before the main course even hits the table.
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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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