Macadamia Free Garlic-Herb Cucumber Gazpacho Shooters
Cool, crisp, and loaded with fresh herb flavor, these cucumber gazpacho shooters are the kind of appetizer that disappears the moment they hit the table. Blended smooth and strained to a silky, pourable consistency, each little glass delivers a bright hit of garlic, mint, parsley, and chives balanced by a splash of apple cider vinegar and a drizzle of good olive oil. The ground ginger adds just enough warmth to keep things interesting without stealing the show. Everything here is straightforward produce and pantry staples — no nuts, no hidden allergens, just clean, vibrant ingredients you can feel good about. The technique is simple: blend, strain, chill, and pour, making this an ideal make-ahead option for entertaining. Served in shot glasses with a thin cucumber round on top, they look far more impressive than the effort involved. Whether you're passing them at a summer party or kicking off a dinner with something refreshing, these shooters are a genuinely crowd-pleasing way to start.
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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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