Gut Friendly Basil-Pesto Cucumber Gazpacho Shooters
Cool, bright, and loaded with fresh produce, these cucumber gazpacho shooters are the kind of appetizer that disappears from the tray before you even finish setting it down. English cucumber forms the silky base, blended smooth and strained so the texture is clean and light — no graininess, no heaviness, just pure refreshing flavor. Apple cider vinegar and a touch of ground ginger give the gazpacho a gentle, lively kick that supports digestion without overwhelming the palate, which is exactly what you want when you're keeping things easy on your gut. The pesto swirl is made without cheese or nuts, relying on fresh basil, olive oil, garlic, and lemon juice to deliver that herby, aromatic punch in a way that stays simple and wholesome. Dragging a toothpick through the swirl right before serving makes each little shooter look genuinely stunning — impressive enough for a dinner party, easy enough for a weeknight snack. Everything gets blended, strained, and chilled, so there's no cooking involved and no complicated technique to stress over. Serve them in shot glasses with a thin cucumber round on top and you've got a dish that's as beautiful as it is nourishing.
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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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