Nitrate & Nitrite Free Basil-Pesto Cucumber Gazpacho Shooters
Cold, 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 unprocessed — fresh cucumbers, real lemon juice, shallot, garlic, apple cider vinegar, and olive oil — so there's zero concern about the hidden preservatives that sneak into so many packaged or deli-style foods. The bright basil pesto swirl on top isn't just gorgeous; it's made entirely from fresh leaves, olive oil, garlic, and lemon, keeping everything clean from start to finish. Straining the blended base gives each shooter a silky, almost elegant texture that feels far more impressive than the effort involved. The swirl pattern you drag through with a toothpick looks like something from a restaurant tasting menu, but it takes about ten seconds to pull off. Serve these straight from the fridge for maximum chill factor, and don't skip the cucumber round garnish — it ties the whole look together beautifully.
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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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