Capsaicin Free Basil-Pesto Cucumber Gazpacho Shooters
Cold soup shooters are one of those party tricks that look far more impressive than the effort involved, and this cucumber version is genuinely refreshing from the first sip. The base is silky smooth thanks to a fine-mesh straining step that removes all the pulp, leaving behind a clean, bright liquid with just the right balance of lemon, apple cider vinegar, and a whisper of ginger. Traditional gazpacho often leans on tomatoes and hot peppers, which puts it firmly off-limits for anyone avoiding capsaicin — this version skips all of that entirely without sacrificing any of the bold, garden-fresh character you want in a chilled soup. The AIP-style pesto swirl on top — made with nothing but fresh basil, olive oil, garlic, lemon, and salt — adds a gorgeous green contrast and an herby richness that makes each shooter feel complete. Dragging a toothpick through the pesto creates that elegant swirl pattern that will have guests convinced you spent hours in the kitchen. These are ideal for warm-weather entertaining, but honestly just as satisfying poured into a glass on a Tuesday afternoon when you need something cool and vibrant.
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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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