Seeds 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 cucumber blended smooth with lemon juice, shallot, garlic, apple cider vinegar, and a whisper of ground ginger — then strained until it's silky and crystal clear. What makes this recipe especially clever is the AIP-style pesto swirl on top, which skips the pine nuts and parmesan entirely in favor of fresh basil, olive oil, garlic, and lemon, delivering all that herby richness without a single seed or nut in sight. For anyone navigating a seeds-free lifestyle, traditional pesto is usually off the table, but this version proves you don't have to sacrifice anything in the flavor department. Once you drag a toothpick through that vivid green swirl, each little shooter looks like it came straight out of a fine-dining kitchen. Serve them straight from the fridge for maximum refreshment — they're stunning as a passed appetizer or a light starter on a warm evening.
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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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