Legume Free Garlic-Herb Cucumber Gazpacho Shooters
Cool, refreshing, and packed with bright garden flavor, these cucumber gazpacho shooters are the kind of appetizer that disappears the moment you set them out. Blended smooth with fresh parsley, mint, chives, and a hit of garlic, then strained to a silky, pourable consistency, every sip tastes clean and alive. A splash of apple cider vinegar and a whisper of ground ginger give the whole thing a subtle complexity that keeps people reaching for another glass. Because the ingredient list is built entirely around fresh vegetables, herbs, olive oil, and pantry staples, there's nothing here that sneaks in a legume — no chickpea-based thickeners, no hidden bean broths, just pure produce doing all the work. The straining step is worth the extra minute; it transforms a chunky blender mixture into something genuinely elegant that looks stunning in little shot glasses with a thin cucumber round on top. Make the batch ahead and let it chill in the fridge, then pour and garnish right before guests arrive for a no-stress, show-stopping starter.
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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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