Cold, bright, and impossibly refreshing, these cucumber gazpacho shooters are the kind of appetizer that stops a party in its tracks. English cucumbers get blended with fresh lemon juice, a touch of apple cider vinegar, shallot, garlic, and a whisper of ground ginger, then strained until silky smooth and chilled to perfection. The result is a clean, vegetal sip with just enough acidity to wake up your palate. Avoiding cinnamon in savory dishes and drinks is usually straightforward, but spice blends and pre-made sauces can sneak it in — here, every ingredient is simple and transparent, so there's nothing to second-guess. The finishing touch is a swirl of dairy-free basil pesto made with just basil, olive oil, garlic, lemon, and salt, dragged into a gorgeous pattern right on the surface of each shooter. It looks like something from a high-end catering spread but comes together with a blender and a fine-mesh strainer. Serve these at your next gathering and watch them disappear before you've even finished pouring.
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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.
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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