Wheat Free Garlic-Herb Cucumber Gazpacho Shooters
Cool, herby, and impossibly refreshing, these cucumber gazpacho shooters are the kind of appetizer that disappears before you even finish setting them out. Fresh English cucumber gets blended with garlic, parsley, mint, and chives, then brightened with apple cider vinegar and a hint of ground ginger — the result is clean, vibrant, and surprisingly complex for something so simple. Every single ingredient here is naturally free of wheat, so there's no need to scrutinize labels or worry about hidden flour-based thickeners sneaking into your starter course. Straining the blended mixture through a fine-mesh sieve gives each shooter a silky, elegant texture that feels far more restaurant-worthy than the effort involved. A long chill in the fridge lets the flavors meld and deepen, so the payoff for a little patience is real. Serve them in shot glasses with a thin cucumber round on top and watch guests do a double-take at how something this pretty came together so effortlessly.
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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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