Eosinophilic Esophagitis Friendly Basil-Pesto Cucumber Gazpacho Shooters
Bright, cooling, and impossibly elegant, these cucumber shooters are the kind of appetizer that stops a party in its tracks. Every ingredient here is clean and intentional — crisp English cucumber, fresh lemon juice, a whisper of shallot and ginger, and a vivid basil pesto swirl that's made without nuts, cheese, or dairy of any kind. For anyone managing eosinophilic esophagitis, finding party-ready food that doesn't require a lengthy ingredient audit can feel like a tall order, but this recipe sidesteps the usual triggers entirely by keeping things refreshingly simple. The gazpacho base gets strained until silky smooth, which means the texture is gentle and easy to enjoy without any fibrous bits to worry about. That swirl of herb pesto dragged across the top isn't just beautiful — it layers in grassy, garlicky depth that makes each sip feel like a full dish in miniature. Serve them straight from the fridge in shot glasses for a stunning starter that looks like it came from a restaurant kitchen, not a safe-food shortlist.
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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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