Coconut Free Basil-Pesto Cucumber Gazpacho Shooters
Cold, bright, and impossibly elegant, these cucumber gazpacho shooters are the kind of appetizer that stops a party in its tracks. The base is blended until silky smooth, then strained for a clean, restaurant-quality finish that tastes like summer in a glass. A swirl of vibrant basil pesto — made with just fresh basil, olive oil, garlic, and lemon — floats on top and turns each little shooter into a tiny work of art. Every single ingredient here is straightforward and plant-based, so there's no need to scan labels for hidden coconut milk, coconut oil, or coconut-derived thickeners that sneak into so many chilled soups and sauces. The apple cider vinegar and fresh lemon juice give the gazpacho a lively, tangy backbone that keeps it from feeling flat, while the ground ginger adds just enough warmth to make the whole thing feel intentional. These are best served ice cold straight from the fridge, making them ideal for prepping ahead before guests arrive.
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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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