Turkey Free Garlic-Herb Cucumber Gazpacho Shooters
Cool, bright, and loaded with fresh herb flavor, these cucumber gazpacho shooters are the kind of appetizer that disappears the moment you set them down. English cucumber forms the silky base, blended smooth with garlic, parsley, mint, and chives, then finished with a splash of apple cider vinegar and a drizzle of extra-virgin olive oil for balance and depth. A touch of ground ginger adds just enough warmth to keep things interesting without overpowering the garden-fresh vibe. The mixture gets strained until it's perfectly pourable, then chilled until ice cold — so every sip is clean, refreshing, and a little bit elegant. This is entirely plant-based and naturally free from any poultry, so there's zero ingredient-swapping required and nothing to second-guess on the label. Whether you're hosting a summer party or just want a light starter that feels a little fancy, these little shooters deliver serious flavor with minimal effort. Garnish with a thin cucumber round and a pinch of fresh parsley, and they look as good as they taste.
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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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