Pecan 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 quick pass through a fine-mesh strainer gives the finished soup a silky, pourable texture that looks seriously elegant in little shot glasses. The whole thing is built entirely from fresh produce, olive oil, and pantry staples — no tree nuts anywhere in sight, so you can serve these with total confidence to guests with nut sensitivities. Chilling the gazpacho for at least an hour before serving lets the garlic and herbs mellow and meld, making every sip taste more cohesive and polished. Garnished with a thin cucumber round and a pinch of fresh parsley, they're as beautiful as they are delicious. Whether you're hosting a summer gathering or just want a light, vibrant starter, these little shooters deliver big flavor with minimal effort.
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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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