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 smooth with lemon juice, shallot, garlic, apple cider vinegar, and a whisper of ground ginger — then strained until it's silky and crystal clear. A vibrant basil pesto swirl gets dragged across the top of each glass with a toothpick, turning a simple shooter into something that looks genuinely stunning. Because everything here is made from whole, fresh produce and good olive oil, there's zero guesswork about hidden shellfish-derived additives that can sneak into store-bought cold soups and dressings. The whole process is straightforward — blend, strain, chill, pour, swirl — and the result tastes like a farmers market in a glass. Serve these at your next gathering and watch them disappear before you've even finished plating the rest of the spread.
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 →8 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
