Cashew Free Basil-Pesto Cucumber Gazpacho Shooters
Cold, bright, and impossibly refreshing, these cucumber gazpacho shooters are the kind of appetizer that stops a party in its tracks. The base is blended smooth from English cucumber, fresh lemon juice, shallot, garlic, apple cider vinegar, and a whisper of ground ginger, then strained until it's silky and clean-tasting. The real showstopper is the basil pesto swirl — made entirely from fresh basil, olive oil, garlic, and lemon — which gets dragged into a gorgeous green pattern right on the surface of each shooter. Many pesto recipes lean on cashews or pine nuts as a base, but this one skips the nuts entirely without sacrificing any of that rich, herbaceous punch. Because every ingredient here is whole and straightforward, you never have to second-guess a label or worry about hidden nut-based fillers sneaking into your spread. They're served chilled in shot glasses, which makes them as elegant as they are easy to pass around. Whether you're hosting a summer dinner or just want something stunning and light, these little shooters deliver serious flavor in a single sip.
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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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