Yeast Free Garlic-Herb Cucumber Gazpacho Shooters
Cool, herby, and impossibly refreshing, these cucumber gazpacho shooters are the kind of appetizer that stops a party in its tracks. Fresh English cucumber gets blended with garlic, parsley, mint, and chives into a silky, vibrant liquid that tastes like a garden in a glass. A splash of apple cider vinegar and a touch of ground ginger give it just enough brightness and warmth to keep things interesting without overwhelming the clean, green base. Because the whole thing is built from whole vegetables, fresh herbs, and olive oil, there's no need to scan labels for hidden yeast-derived additives or fermented flavor enhancers — every ingredient is exactly what it looks like. Straining the blended mixture through a fine-mesh sieve is the secret to that elegant, pourable texture that makes these shooters feel genuinely restaurant-worthy. They chill beautifully in the fridge, so you can prep ahead and simply pour and garnish right before guests arrive. Topped with a thin cucumber round and a pinch of fresh parsley, they're as pretty as they are delicious.
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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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