Low Iodine Basil-Pesto Cucumber Gazpacho Shooters
Bright, chilled, and impossibly elegant, these cucumber gazpacho shooters are the kind of appetizer that stops a party in its tracks. English cucumbers blended with fresh lemon juice, a touch of apple cider vinegar, and a hint of ground ginger create a base that's clean and refreshing without relying on any of the processed or seafood-derived ingredients that can make entertaining tricky on a low-iodine plan. The pesto swirl — made from nothing but fresh basil, olive oil, garlic, lemon, and sea salt — keeps things dairy-free and completely on-plan while adding a gorgeous pop of green to each glass. Straining the blended base through a fine-mesh sieve gives the gazpacho a silky, restaurant-quality texture that feels far more impressive than the effort involved. Dragging a toothpick through the pesto drop creates a swirl pattern that looks like it came out of a professional kitchen. These shooters are served ice-cold, which means most of the work happens ahead of time and you're free to enjoy your own gathering. Whether you're hosting a dinner party or just treating yourself to something special, this recipe proves that eating with restrictions doesn't mean eating without style.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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 saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
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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