Pork Free Garlic-Herb Cucumber Gazpacho Shooters
Cool, herbaceous, and impossibly refreshing, these cucumber gazpacho shooters are the kind of appetizer that stops a party in its tracks. Fresh English cucumber blended with garlic, parsley, mint, and chives creates a vivid green sip that tastes like a garden at peak season. A splash of apple cider vinegar and a whisper of ground ginger give it just enough brightness and warmth to keep things interesting. The whole thing is strained until silky smooth, then chilled until ice cold before being poured into little shot glasses — elegant, no-fuss, and genuinely impressive. Every single ingredient here is naturally free of pork and pork-derived products, so there's nothing to second-guess or swap out. It's the kind of recipe where the simplicity is the point: great produce, good olive oil, and a blender do all the heavy lifting. Serve these at your next gathering and watch them disappear before you've even finished garnishing the last glass.
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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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