Pescatarian Garlic-Herb Cucumber Gazpacho Shooters
Cool, bright, and loaded with fresh herb flavor, these cucumber gazpacho shooters are the kind of appetizer that stops a party in its tracks. English cucumber forms the silky base, blended smooth with garlic, parsley, mint, and chives, then strained to a perfectly pourable consistency that looks almost too pretty to drink. A splash of apple cider vinegar and a whisper of ground ginger give it just enough edge to keep things interesting. The whole thing is naturally plant-forward — no meat, no seafood, just clean, vibrant produce and good olive oil — so it fits effortlessly into a pescatarian spread without any substitutions or workarounds. Chilling the gazpacho before serving is the key step that pulls all the flavors together and makes each shooter taste refreshing and cohesive rather than raw and sharp. Serve them in little shot glasses with a thin cucumber round on top and you've got an elegant, no-fuss starter that looks like it came from a restaurant kitchen.
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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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