Macadamia Free Basil-Pesto Cucumber Gazpacho Shooters
These chilled cucumber shooters are the kind of appetizer that stops a party in its tracks — cool, bright, and almost too pretty to drink. The gazpacho base blends English cucumber with fresh lemon juice, a touch of apple cider vinegar, and a hint of ground ginger for a flavor that's clean and refreshing with just enough edge. Straining it through a fine-mesh sieve gives the liquid a silky, restaurant-quality texture that feels genuinely impressive for how little effort it takes. The basil pesto swirl — made with nothing but fresh basil, olive oil, garlic, lemon, and salt — adds a gorgeous green ribbon on top that looks like it came out of a professional kitchen. Because every ingredient here is whole and straightforward, there's no need to scan labels or worry about hidden nut-based fillers that sometimes sneak into store-bought pestos or blended sauces. A quick drag of a toothpick through the pesto creates that swirl pattern, and suddenly you've got something that looks wildly elegant with almost zero fuss. Serve them straight from the fridge on a warm day and watch them disappear.
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!