Pork Free Basil-Pesto Cucumber Gazpacho Shooters
These chilled cucumber shooters are the kind of appetizer that stops a party in its tracks — cool, bright, and almost too pretty to drink. The gazpacho base blends English cucumber with fresh lemon juice, a touch of apple cider vinegar, and a whisper of ground ginger for a flavor that's clean and refreshing with just enough edge. Straining it through a fine-mesh sieve gives the final liquid a silky, restaurant-quality texture that feels genuinely impressive for how little effort it takes. The basil pesto swirl — made with nothing but fresh basil, olive oil, garlic, and lemon — adds a gorgeous green ribbon on top that looks like it came straight out of a catering kitchen. Every single ingredient here is naturally free of pork and pork-derived products, so there's no label-reading stress, no substitutions, and nothing to second-guess. These are served in shot glasses, which means they're endlessly scalable for a crowd and easy to grab between conversations. Whether you're hosting a summer dinner party or just want something elegant and no-cook on a hot evening, this one absolutely delivers.
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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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