MSG Free Basil-Pesto Cucumber Gazpacho Shooters
Cool, vibrant, and endlessly refreshing, these cucumber gazpacho shooters are the kind of appetizer that stops a party in its tracks. Every ingredient here is whole and recognizable — crisp English cucumber, bright lemon juice, fresh shallot, a touch of apple cider vinegar, and a whisper of ground ginger — so you never have to second-guess what's in your glass. That matters more than people realize, since flavor enhancers and hidden additives have a way of sneaking into packaged soups and store-bought dips without much fanfare. Here, everything is blended from scratch and strained to a silky finish, giving you total control over what goes in. The basil pesto swirl — made with nothing but fresh basil, olive oil, garlic, lemon, and salt — adds a gorgeous green ribbon of herby richness right on top. Dragging a toothpick through it creates that elegant marbled look that makes these shooters feel far fancier than the effort involved. Serve them ice-cold straight from the fridge and watch them disappear before you've even set down the tray.
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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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