Oats Free Basil-Pesto Cucumber Gazpacho Shooters
Cool, refreshing, and genuinely stunning to look at, these cucumber gazpacho shooters are the kind of appetizer that stops a party in its tracks. The base is built entirely from fresh English cucumber, bright lemon juice, a touch of apple cider vinegar, and a whisper of ground ginger — nothing processed, nothing hidden, just clean and vibrant flavor blended smooth and strained to silky perfection. The AIP-style pesto swirl on top is made with packed fresh basil, olive oil, garlic, and lemon, so it delivers that herby richness without any cheese or nuts to worry about. For anyone navigating grain-free eating, this recipe is naturally free of any oat-based thickeners or fillers that sometimes sneak into blended soups and store-bought gazpachos. The toothpick swirl technique makes each shooter look like it came out of a high-end catering kitchen, but the whole thing comes together in a blender with minimal effort. Serve them straight from the fridge in shot glasses for a no-cook, no-fuss starter that tastes as impressive as it looks.
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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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