Gelatin Free Basil-Pesto Cucumber Gazpacho Shooters
Cold, bright, and almost 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 before being strained into a silky, jewel-clear base that tastes like a garden in a glass. The real showstopper is the pesto swirl — a vivid, herb-forward blend of fresh basil, olive oil, garlic, and lemon that gets dragged into a gorgeous pattern right on the surface of each shooter. Because the entire recipe relies on whole vegetables, fresh herbs, and good olive oil, there's nothing here to second-guess when it comes to hidden animal-derived thickeners or setting agents that can sneak into store-bought soups and sauces. Straining the blended gazpacho through a fine-mesh sieve is the small extra step that elevates the texture from smoothie to something genuinely elegant. Serve them straight from the fridge in shot glasses with a thin cucumber round on top, and watch them disappear before you've even set down the tray.
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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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