Brazil Nut 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, shallot, garlic, apple cider vinegar, and a whisper of ground ginger — then strained until it's silky and crystal clear. Each little glass gets a swirl of vibrant basil pesto made with nothing but fresh leaves, olive oil, garlic, and lemon, dragged into a gorgeous pattern right before serving. Every single ingredient here is naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about what's hiding in a store-bought pesto. This is one of those recipes where the no-nut approach doesn't feel like a compromise at all — the flavor is punchy, herbaceous, and deeply refreshing on its own terms. Serve them straight from the fridge in shot glasses with a thin cucumber round on the rim and you've got a showstopper that looks like it came from a catering kitchen.
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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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