Low Histamine Garlic-Herb Cucumber Gazpacho Shooters

Total time1 hr 15 min

Prep time15 min

Cook time0 min

4.8

(14)

Low Histamine Garlic-Herb Cucumber Gazpacho Shooters

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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
Ingredient note
Small amounts of the onion family are often well-tolerated on a low histamine diet. This recipe only uses about 3/4 teaspoon per serving. If you prefer to always avoid fresh chives, please tap it and change its rating to Red.
3 tbsp extra-virgin olive oil
1 tbsp apple cider vinegar
½ tsp fine sea salt, plus more to taste
¼ tsp ground ginger
Ingredient note
Small amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe only uses a pinch or less per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!