Almond Free Basil-Pesto Cucumber Gazpacho Shooters
Cool, bright, and impossibly elegant, these cucumber gazpacho shooters are the kind of appetizer that stops a party in its tracks. The base is built from fresh English cucumbers blended with lemon juice, a touch of shallot, garlic, apple cider vinegar, and a whisper of ground ginger — then strained until it's silky smooth and deeply refreshing. The real showstopper is the pesto swirl: a vibrant, herb-forward blend of fresh basil, olive oil, garlic, and lemon that gets dragged into a gorgeous pattern right on top of each shooter. Because the pesto skips nuts entirely and relies on olive oil for richness, you get all the lush, aromatic flavor without any of the usual concerns about hidden tree nuts sneaking into your spread. Store-bought pestos are notoriously tricky territory, so making your own here is both the smarter and tastier call. These are served ice-cold in shot glasses, which makes them as fun to hand out as they are to drink. Whether you're hosting a dinner party or just want something stunning and light, this recipe delivers serious wow factor with surprisingly simple technique.
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Learn more →Ingredients
8 servings
For the gazpacho base
- 2 large english cucumbers (about 2 lb total), roughly chopped
- ¼ cup fresh lemon juice (from about 2 lemons)
- 2 tbsp extra-virgin olive oil
- 1 small shallot, roughly chopped
- 1 clove garlic, roughly chopped
- 1 tbsp apple cider vinegar
- ½ tsp fine sea salt, plus more to taste
- ¼ tsp ground ginger
For the AIP pesto swirl
- 2 cups packed fresh basil leaves
- ¼ cup extra-virgin olive oil
- 1 clove garlic, roughly chopped
- 1 tbsp fresh lemon juice
- ¼ tsp fine sea salt
For serving
- thin cucumber rounds, for serving (optional)
- fresh basil leaves, for serving (optional)
Instructions
- 1
Combine the chopped cucumbers, lemon juice, 2 tbsp olive oil, shallot, garlic, apple cider vinegar, 1/2 tsp salt, and ground ginger in a blender. Blend on high until completely smooth, about 60 seconds.
- 2
Pour the blended gazpacho through a fine-mesh strainer set over a large bowl, pressing gently with a spatula until only dry pulp remains. Discard the pulp. Taste and adjust salt. Cover and refrigerate until thoroughly chilled, at least 30 minutes.
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