Pistachio Free Garlic-Herb Cucumber Gazpacho Shooters
Cool, refreshing, and packed with garden-fresh flavor, these chilled cucumber shooters are the kind of appetizer that disappears the moment you set them out. Every ingredient here is straightforward and plant-based — crisp English cucumber, bright herbs, a splash of apple cider vinegar, and good olive oil — so there's genuinely nothing to second-guess when it comes to hidden nuts or cross-contamination from shared processing facilities. The garlic and ground ginger give the blend a subtle backbone that keeps it from tasting flat, while the fresh mint and parsley layer in an herby complexity that feels almost fancy. Straining the blended mixture through a fine-mesh sieve is the move that takes these from a smoothie vibe to something genuinely elegant and restaurant-worthy. Serve them in little shot glasses with a thin cucumber round on top and guests will think you spent way more effort than you actually did. They're ideal for warm-weather entertaining, a light starter, or just a seriously satisfying midday snack straight from the fridge.
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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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