Oats Free Garlic-Herb Cucumber Gazpacho Shooters
Cool, herby, and impossibly refreshing, these cucumber gazpacho shooters are the kind of appetizer that stops a party in its tracks. Fresh English cucumber gets blended with garlic, parsley, mint, and chives, then brightened with apple cider vinegar and a whisper of ground ginger for a flavor that's clean and surprisingly complex. A drizzle of extra-virgin olive oil rounds everything out and gives the liquid a silky, slightly luxurious body. The mixture is strained until smooth and pourable, then chilled until ice cold before being served in little shot glasses — elegant, no-fuss, and genuinely delicious. Every single ingredient here is naturally free of oats, so there's no need to scrutinize labels or worry about hidden grain additives sneaking into your starter. These are a brilliant choice for warm-weather entertaining, and the make-ahead chill time actually works in your favor when you're juggling other dishes.
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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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