Walnut Free Garlic-Herb Cucumber Gazpacho Shooters
Cool, bright, and impossibly refreshing, these chilled cucumber shooters are the kind of appetizer that disappears the moment you set them out. English cucumber forms the silky base, blended smooth with fresh parsley, mint, and chives, then sharpened with a splash of apple cider vinegar and a whisper of ground ginger for just enough warmth to keep things interesting. A drizzle of extra-virgin olive oil rounds everything out and gives the gazpacho a luxurious, slightly viscous pour that looks stunning in little shot glasses. The whole thing gets strained through a fine-mesh sieve, so what lands in each cup is pure, clean flavor with a gorgeous pale-green color. Tree nut concerns are completely off the table here — every ingredient is a straightforward pantry or produce staple with nothing hidden in the mix. Make a batch ahead, chill it until ice cold, and you've got an elegant, no-fuss starter that tastes like it came from a restaurant kitchen.
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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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