Rice Free Garlic-Herb Cucumber Gazpacho Shooters
Cool, herby, and endlessly 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 into a silky, vibrant liquid 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 gets strained until perfectly smooth, then chilled until ice cold before being poured into little shot glasses — elegant, but genuinely easy to pull off. Because this recipe is built entirely around fresh produce, olive oil, and pantry staples, there's no grain of any kind hiding in the mix, making it a naturally clean fit for anyone avoiding rice or rice-based thickeners that often sneak into packaged soups and cold starters. Thin cucumber rounds and a pinch of fresh parsley on top make each shooter look like it came from a catering spread. Make a batch ahead, keep it chilled, and let guests reach for seconds.
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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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