Seeds 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. Blended with garlic, fresh parsley, mint, and chives, then brightened with apple cider vinegar and a touch of ground ginger, every sip delivers a clean, herby punch that feels both elegant and effortless. For anyone navigating a seeds-free lifestyle, gazpacho can be a minefield — traditional versions often sneak in tahini, cumin seeds, or other seed-based additions that make them off-limits. This version keeps things beautifully simple: cucumber, fresh herbs, olive oil, and a handful of pantry staples, with absolutely nothing to second-guess. Straining the blended mixture through a fine-mesh sieve gives the final texture a silky, restaurant-worthy finish that makes these little shooters feel genuinely special. They're ideal for warm-weather entertaining, a light starter, or just a sophisticated way to use up a bumper crop of cucumbers.
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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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