Nightshade Free Basil-Pesto Cucumber Gazpacho Shooters
Cold soup done right is genuinely one of the most refreshing things you can put on a table in warm weather, and these cucumber shooters deliver that in the most elegant, party-ready format imaginable. Traditional gazpacho leans heavily on tomatoes and peppers, which puts it firmly off-limits for anyone avoiding nightshades — but this version skips all of that entirely without sacrificing any of the bright, vibrant energy you expect from the dish. English cucumber forms the silky, cooling base, blended smooth with shallot, garlic, lemon juice, and a touch of apple cider vinegar for a flavor that's clean and complex at the same time. The AIP-friendly pesto swirl — made with nothing but fresh basil, olive oil, garlic, lemon, and salt — adds a gorgeous herby richness and a pop of deep green color that makes each little shooter look almost too pretty to drink. Straining the blended base through a fine-mesh sieve gives the gazpacho a luxuriously smooth, almost silky texture that feels genuinely elevated. These are perfect passed as appetizers, lined up on a tray for a dinner party, or just poured into glasses for a light and satisfying starter that comes together with minimal effort.
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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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