Soy Free Garlic-Herb Cucumber Gazpacho Shooters
Cool, herby, and impossibly refreshing, these cucumber gazpacho shooters are the kind of appetizer that stops a party in its tracks. Blended with fresh parsley, mint, and chives alongside a hit of garlic and a touch of ground ginger, every sip is bright and layered in the best possible way. A drizzle of extra-virgin olive oil and a splash of apple cider vinegar round out the flavor, giving the whole thing a subtle richness and just enough tang. The mixture gets strained until silky smooth, then chilled until ice-cold before being poured into little shot glasses — elegant, but genuinely easy to pull off. For anyone navigating soy sensitivities, this recipe is naturally in the clear: every ingredient is a whole food or pantry staple with no hidden additives to second-guess. It's the kind of dish that feels fancy without requiring any fuss, and it's endlessly adaptable as a starter, palate cleanser, or warm-weather snack.
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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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