Carrageenan Free Basil-Pesto Cucumber Gazpacho Shooters
Cold, bright, and almost impossibly refreshing, these cucumber gazpacho shooters are the kind of appetizer that stops a party in its tracks. English cucumber blended with fresh lemon juice, apple cider vinegar, shallot, and a whisper of ground ginger creates a silky, clean-tasting base that feels both elegant and effortless. The straining step is what takes it from good to genuinely restaurant-worthy — you get a smooth, jewel-clear liquid with zero graininess. Then comes the pesto swirl: fresh basil, olive oil, garlic, and lemon blended into a vivid green sauce that gets dragged into a gorgeous pattern right on top of each shooter. For anyone navigating carrageenan-free eating, the challenge is often hidden thickeners and stabilizers lurking in store-bought soups, dressings, and dairy-adjacent products — here, every ingredient is whole and straightforward, so there's nothing to second-guess. These are served in shot glasses, which means they're as fun to present as they are to drink. Make the gazpacho base and pesto ahead, keep everything chilled, and you've got a showstopper ready to pour at a moment's notice.
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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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