Cold, bright, and almost shockingly refreshing, these cucumber gazpacho shooters are the kind of appetizer that stops a party in its tracks. English cucumbers get blended with lemon juice, shallot, garlic, apple cider vinegar, and a whisper of ground ginger, then strained until silky smooth and chilled until ice cold. The result is a clean, vegetal base with just enough acidity and warmth to keep things interesting. A swirled dollop of dairy-free basil pesto — made with nothing but fresh basil, olive oil, garlic, lemon, and salt — floats on top and adds a gorgeous hit of herby richness to every sip. Because every ingredient here is naturally grain-free, there's no need to scrutinize labels or worry about hidden grain-based thickeners or additives that can sneak into store-bought versions. The toothpick swirl technique makes each little shooter look genuinely elegant, which means they're just as suited to a dinner party as they are to a casual summer gathering. Serve them straight from the fridge with a thin cucumber round on the rim and watch them disappear.
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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.
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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