Barley 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 cucumber blended smooth with lemon juice, apple cider vinegar, shallot, garlic, and a whisper of ground ginger — then strained until it's silky and crystal clear. A vibrant basil pesto swirl gets dragged across the surface of each glass for a look that's genuinely stunning with almost zero effort. Because every single ingredient here is whole and naturally grain-free, there's no need to scan labels for hidden cereal derivatives or malt-based additives that can sneak into store-bought soups and sauces. The entire recipe comes together in a blender, making it approachable even if you've never made cold soup before. Serve them in shot glasses at your next gathering and watch them disappear before you've even finished garnishing the tray.
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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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