Tree Nut 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 cucumbers blended with lemon juice, shallot, garlic, apple cider vinegar, and a whisper of ground ginger — then strained until it's silky smooth and deeply refreshing. The pesto swirl on top is made entirely from basil, olive oil, garlic, and lemon, so it's naturally free of pine nuts, cashews, or any other tree nuts that typically sneak into traditional pesto recipes. That means you get all the herby, vibrant flavor without any of the usual label-reading stress. Each shooter gets a gorgeous swirl pattern dragged through the pesto with a toothpick, making them look like they came straight out of a catering kitchen. They're served ice-cold in shot glasses, optionally topped with a thin cucumber round and a fresh basil leaf for a finishing touch that's almost too pretty to drink — almost.
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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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