Shellfish Free Garlic-Herb Cucumber Gazpacho Shooters

Total time1 hr 15 min

Prep time15 min

Cook time0 min

Shellfish 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. English cucumbers get blended with fresh parsley, mint, and chives, then brightened with apple cider vinegar and a whisper of ground ginger for a flavor that's clean and surprisingly complex. A generous pour of extra-virgin olive oil gives the soup a silky body, while straining the blended mixture through a fine-mesh sieve ensures each shooter is perfectly smooth and pourable. The whole thing gets chilled until ice-cold before being divided into shot glasses, making it as elegant to serve as it is easy to prepare. Since every ingredient here is a whole, recognizable plant or pantry staple, there's zero guesswork about hidden seafood derivatives or cross-contact risks that can sneak into store-bought cold soups and dressings. Garnished with a thin cucumber round and a pinch of fresh parsley, these little shooters look like something from a catering spread but come together entirely in your own kitchen. Whether you're hosting a summer dinner party or just craving something light and garden-fresh, this is the kind of recipe you'll want on repeat.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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