Nightshade Free Garlic-Herb Cucumber Gazpacho Shooters
Cool, herby, and impossibly refreshing, these cucumber gazpacho shooters are the kind of appetizer that disappears the moment you set them down. Traditional gazpacho typically leans on tomatoes and peppers, which puts it firmly off the table for anyone avoiding nightshades — but this version skips those entirely without sacrificing any of that bright, chilled-soup magic. English cucumber forms the clean, hydrating base, while fresh parsley, mint, and chives layer in a garden-fresh complexity that feels genuinely sophisticated. A touch of ground ginger and apple cider vinegar give the blend just enough edge to keep things interesting. Blending everything smooth and then straining it through a fine-mesh sieve is the move that takes these from good to genuinely elegant — you get a silky, pourable consistency that looks stunning in little shot glasses. They're served ice-cold straight from the fridge, making them a perfect warm-weather starter or a stunning addition to a party spread. Minimal ingredients, zero fuss, and a flavor payoff that will have guests asking for the recipe before they've even set down their glass.
About FigFig 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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!