Green Gazpacho Soup Shooters

Cucumbers are the star in this simple chilled soup, which is just as refreshing as its tomato-based cousin.
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  • Level: Easy
  • Total: 2 hr 50 min (includes chilling time)
  • Active: 15 min
  • Yield: about 4 cups
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3 large cucumbers, peeled and cut into 1/2-inch chunks

1 tablespoon red wine vinegar

1 teaspoon sugar

Kosher salt

1/3 cup sliced, skin-on almonds

3 tablespoons extra-virgin olive oil

1 small garlic clove, chopped

1/2 small bunch parsley, leaves roughly chopped


  1. Toss the cucumber, vinegar, sugar and 2 teaspoons salt in a medium bowl and set aside at room temperature, tossing occasionally, until juicy, about 30 minutes.
  2. Meanwhile, put the almonds in a large skillet and heat over medium, swirling them around until golden and toasted in spots, about 3 minutes. Set aside to cool.
  3. Add the oil and garlic, the cucumber mixture along with any collected juices, 6 ice cubes and all but 2 tablespoons each of the almonds and parsley to a blender. Blend on high until very smooth. Refrigerate until chilled, about 2 hours.
  4. Pour into 2-ounce shot glasses. Sprinkle each with the reserved almonds and parsley.

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