Paraben Free Basil-Pesto Cucumber Gazpacho Shooters
Bright, chilled, and impossibly refreshing, these cucumber gazpacho shooters are the kind of appetizer that stops a party in its tracks. Every ingredient here is whole and straightforward — fresh cucumbers, lemon juice, olive oil, shallot, garlic, apple cider vinegar, and a handful of real spices — which is exactly what makes this recipe such a natural fit for anyone navigating paraben concerns. Parabens often sneak into processed and packaged foods as preservatives, so building a dish entirely from scratch with fresh produce and pantry staples sidesteps that worry entirely. The pesto swirl on top is made the same way: just packed basil leaves, olive oil, garlic, lemon, and salt blended until vivid and smooth. Straining the gazpacho base gives it a silky, almost elegant texture that feels far more sophisticated than the effort involved. Dragging a toothpick through the pesto creates a gorgeous marbled finish that makes each little shooter look like it came from a catered event. Serve them ice-cold straight from the fridge and watch them disappear in seconds.
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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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