Seed Oil Free Basil-Pesto Cucumber Gazpacho Shooters
Cool, bright, and genuinely impressive at a party, these cucumber gazpacho shooters are the kind of no-cook appetizer that disappears before you even finish plating them. Every ingredient here is exactly what it looks like — fresh cucumbers, real lemon juice, extra-virgin olive oil, shallot, garlic, and apple cider vinegar — with zero industrial seed oils hiding anywhere in the mix. That matters more than people realize, since so many store-bought dips, dressings, and even "fresh" restaurant soups sneak in canola, soybean, or sunflower oil as a base. Here, both the gazpacho and the pesto swirl rely entirely on extra-virgin olive oil, keeping the fat profile clean and the flavor genuinely fruity and grassy rather than flat. Straining the blended cucumber through a fine-mesh sieve gives the shooters a silky, almost elegant texture that feels far more refined than the effort involved. The basil pesto swirl dragged across the top with a toothpick is a small move that looks stunning and adds a herby, garlicky punch to every sip. Serve these straight from the fridge on a warm evening and watch them become the most-talked-about thing on the table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!