Vegan Garlic-Herb Cucumber Gazpacho Shooters
Cool, bright, and loaded with garden-fresh flavor, these cucumber gazpacho shooters are the kind of appetizer that disappears the moment they hit the table. Every single ingredient here is plant-based by nature — crisp English cucumber, raw garlic, fresh parsley, mint, and chives all blended with good olive oil and a splash of apple cider vinegar — so there's nothing to swap or substitute. The ground ginger adds a subtle warmth that makes the whole thing feel a little more complex than you'd expect from such a simple process. Blending everything smooth and then straining it through a fine-mesh sieve gives you a silky, pourable consistency that looks genuinely elegant in shot glasses. A long chill in the fridge lets the flavors meld and deepens that herby, garlicky punch before serving. These are perfect for warm-weather entertaining, a light starter, or honestly just a refreshing sip straight from the fridge on a hot afternoon.
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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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