Xanthan Gum Free Garlic-Herb Cucumber Gazpacho Shooters
Cool, herby, and impossibly refreshing, these cucumber gazpacho shooters are the kind of appetizer that disappears the moment you set them down. Fresh English cucumber forms the base, blended smooth with garlic, parsley, mint, and chives, then brightened with apple cider vinegar and a whisper of ground ginger. The result is a clean, vibrant sip that tastes like a garden in a glass. Many store-bought cold soups and packaged dressings sneak in thickeners to achieve that silky texture, but here the cucumber itself does all the work — no additives needed, just real ingredients blended on high and strained until perfectly pourable. A drizzle of extra-virgin olive oil rounds out the flavor and gives each shooter a subtle richness that keeps things interesting. Chilling the gazpacho for at least an hour before serving is the secret step that pulls everything together and makes the flavors pop. Whether you're hosting a summer party or just want something light and elegant, these little shooters deliver serious wow factor with minimal effort.
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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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