Mushroom Free Garlic-Herb Cucumber Gazpacho Shooters
Cool, bright, and impossibly refreshing, this chilled cucumber soup is the kind of appetizer that stops a party in its tracks. Fresh English cucumber gets blended with garlic, parsley, mint, and chives, then strained into a silky, pourable liquid that tastes like a garden in a glass. A splash of apple cider vinegar and a whisper of ground ginger give it just enough edge to keep things interesting without overwhelming the clean, herby base. Every single ingredient here is straightforward and plant-based, so there's zero guesswork about hidden fungi lurking in a store-bought broth or seasoning blend — what you see is exactly what you get. The straining step is what elevates this from a simple smoothie to something genuinely elegant, leaving you with a smooth, jewel-green liquid that looks stunning poured into little shot glasses. Garnished with a thin cucumber round and a pinch of fresh parsley, these shooters are as beautiful as they are delicious. Whether you're serving them as a passed appetizer or a light starter, they're guaranteed to disappear fast.
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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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