Pecan Free Basil-Pesto Cucumber Gazpacho Shooters
Cool, bright, and impossibly elegant, these cucumber gazpacho shooters are the kind of appetizer that stops a party in its tracks. The base is built from fresh English cucumbers blended with lemon juice, shallot, garlic, apple cider vinegar, and a hint of ground ginger — then strained until silky smooth and chilled until refreshingly cold. The finishing touch is a swirl of vibrant basil pesto made right in the blender with olive oil, garlic, and more lemon, dragged into a beautiful pattern on top of each shooter. Every single ingredient here is naturally free of tree nuts, so there's no need to scrutinize labels or worry about cross-contact hiding in a store-bought sauce or pre-made pesto. That's a real relief when you're entertaining guests with nut sensitivities and still want something that looks genuinely impressive. The whole process is straightforward — blend, strain, chill, swirl, serve — and the result tastes like something you'd order at a high-end restaurant. Serve them in shot glasses with a thin cucumber round on the rim 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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