Nutmeg Free Garlic-Herb Cucumber Gazpacho Shooters
Cool, bright, 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 clean hit of garden freshness from English cucumber, parsley, mint, and chives. A touch of garlic and apple cider vinegar give it just enough edge to keep things interesting, while a drizzle of extra-virgin olive oil rounds everything out beautifully. Ground ginger adds a subtle warmth that lifts the whole blend without overpowering the delicate herb notes — and because the recipe relies entirely on fresh, whole ingredients, there's no need to scan labels for hidden spice blends that might sneak in unwanted additions. The gazpacho gets strained after blending, so the final texture is refined and elegant rather than chunky, making it genuinely impressive for entertaining. Serve them straight from the fridge in shot glasses with a thin cucumber round on top, and they're as pretty as they are refreshing.
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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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