Legume Free Basil-Pesto Cucumber Gazpacho Shooters
Cold, bright, and almost shockingly refreshing, these cucumber gazpacho shooters are the kind of appetizer that stops a party in its tracks. The base is built entirely from fresh English cucumber, lemon juice, shallot, garlic, apple cider vinegar, and a whisper of ground ginger — blended silky smooth and strained until it's practically luminous in the glass. A swirl of vibrant basil pesto made with nothing but fresh basil, olive oil, garlic, and lemon gets dragged through the top of each shooter for a look that's genuinely stunning with almost zero effort. For anyone navigating a legume-free table, this recipe is a natural fit — every single ingredient is clean and plant-forward without a bean, lentil, or pea in sight, and there's no need to audit a single label. The chilling step is what really ties it together, letting all those sharp, herby flavors mellow and meld into something cohesive and elegant. Serve them in shot glasses with a thin cucumber round on the rim and you've got a passed appetizer that looks like it came from a restaurant kitchen. These are the kind of bites guests ask about long after the party ends.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!