Lactose Free Basil-Pesto Cucumber Gazpacho Shooters
Cold, vibrant, and almost impossibly refreshing, these cucumber gazpacho shooters are the kind of appetizer that stops a party in its tracks. The base is built entirely from fresh cucumbers, bright lemon juice, a touch of apple cider vinegar, and a whisper of ground ginger — blended silky smooth and strained until it's practically luminous in the glass. Because the recipe skips dairy entirely and relies on good olive oil for richness, it's naturally easy on digestion without sacrificing any of that luxurious, velvety texture. The pesto swirl is the real showstopper: just fresh basil, olive oil, garlic, and lemon blended into a vivid green sauce that gets dragged into a gorgeous pattern right on top of each shooter. It's the kind of visual detail that looks like it took serious skill but actually takes about thirty seconds. Serve these straight from the fridge and they taste like summer distilled into a single sip — clean, herby, and just a little tangy. Whether you're hosting a dinner party or just want something elegant and light, these little shooters deliver serious flavor with zero fuss.
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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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