Citric Acid Free Basil-Pesto Cucumber Gazpacho Shooters
Cold, silky, and shockingly vibrant, these cucumber gazpacho shooters are the kind of appetizer that stops a party in its tracks. Fresh English cucumbers get blended with shallot, garlic, a touch of ground ginger, and a splash of apple cider vinegar, then strained until the result is impossibly smooth and clean-tasting. The basil pesto swirl — made with nothing but fresh basil, olive oil, garlic, lemon juice, and salt — gets dragged across the surface of each shooter in a single elegant stroke that looks like it took way more effort than it did. For anyone navigating a citric acid sensitivity, the challenge with chilled soups and dressings is usually the hidden additives lurking in store-bought bases, bottled vinegars, and pre-made pestos. Here, every ingredient is whole and straightforward, so you stay in complete control of what goes into the glass. The acid in this recipe comes entirely from fresh lemon juice and apple cider vinegar — both naturally occurring and easy to source without additives or preservatives. Chilling the gazpacho for at least thirty minutes before serving lets the flavors meld and the cucumber's cool freshness really shine. Serve these at your next gathering and watch them disappear before you've even finished pouring.
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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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