Sesame Free Garlic-Herb Cucumber Gazpacho Shooters
Cool, herby, and impossibly refreshing, these cucumber gazpacho shooters are the kind of appetizer that disappears the moment you set them out. Fresh English cucumber gets blended with garlic, parsley, mint, and chives, then brightened with apple cider vinegar and a hint of ground ginger for a flavor that's clean and surprisingly complex. A quick pass through a fine-mesh strainer gives each shooter a silky, pourable texture that feels genuinely elegant in a tiny glass. The whole thing comes together in a blender with pantry staples and zero cooking required, making it an ideal warm-weather bite. For anyone navigating sesame allergies or sensitivities, this recipe is naturally free of tahini, sesame oil, and any of the other sesame-derived ingredients that sneak into so many dips and cold soups. Every ingredient here is straightforward and easy to verify, so you can serve these with total confidence at a party or just enjoy them as a chilled afternoon snack.
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Learn more āIngredients
8 servings
- 2 large english cucumbers (about 2 lb total), roughly chopped
- 2 cloves garlic, peeled
- Ā¼ cup fresh parsley leaves, loosely packed
- Ā¼ cup fresh mint leaves, loosely packed
- 2 tbsp fresh chives, roughly chopped
- 3 tbsp extra-virgin olive oil
- 1 tbsp apple cider vinegar
- Ā½ tsp fine sea salt, plus more to taste
- Ā¼ tsp ground ginger
- Ā¼ 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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