Low Iodine Garlic-Herb Cucumber Gazpacho Shooters
Cool, bright, and loaded with fresh herb flavor, these cucumber gazpacho shooters are the kind of appetizer that disappears fast. Blended smooth and strained to a silky, pourable consistency, each little glass delivers a clean hit of garden freshness that feels both elegant and effortless. Managing iodine intake can get tricky with packaged soups and restaurant dishes where hidden additives and iodized salt are nearly impossible to track — here, every ingredient is straightforward and easy to verify. The recipe calls for fine sea salt rather than iodized table salt, which is a small but meaningful swap that keeps things on the right side of a low-iodine approach. Fresh cucumber, parsley, mint, chives, garlic, olive oil, and apple cider vinegar do all the heavy lifting, so there's nothing mysterious in the mix. A touch of ground ginger adds a subtle warmth that plays beautifully against the cool, herby base. Serve them straight from the fridge in shot glasses with a thin 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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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