Chestnut Free Basil-Pesto Cucumber Gazpacho Shooters
These chilled cucumber shooters are the kind of appetizer that stops a party in its tracks — cool, bright, and almost too pretty to drink. The gazpacho base comes together by blending English cucumber with fresh lemon juice, a touch of apple cider vinegar, shallot, garlic, and a hint of ground ginger, then straining it to a silky, restaurant-smooth finish. The real showstopper is the basil pesto swirl dropped right onto the surface of each glass — just fresh basil, olive oil, garlic, and lemon, blended until it's an almost electric shade of green. A quick drag of a toothpick through the pesto creates that gorgeous marbled pattern that makes guests think you spent hours in the kitchen. Every single ingredient here is naturally free of tree nuts, so there's no label-scanning or substitution anxiety — just clean, vibrant produce doing all the heavy lifting. Served in shot glasses with a thin cucumber round on the rim, these shooters work beautifully as a passed appetizer, a starter course, or an elegant palate cleanser between dishes. Make the gazpacho base ahead and keep it chilled, then swirl and garnish right before serving for the freshest flavor and the sharpest color contrast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!