Turkey Free Basil-Pesto Cucumber Gazpacho Shooters
Cold, vibrant, 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 bright lemon juice, a touch of apple cider vinegar, shallot, garlic, and a whisper of ground ginger before being strained into a silky, chilled base that tastes clean and alive. The real showstopper is the AIP-style basil pesto swirl — just fresh basil, olive oil, garlic, lemon, and salt blended into a vivid green ribbon that gets dragged across the surface of each shooter with a toothpick for that effortlessly elegant look. Every single ingredient here is plant-based and naturally free of poultry in any form, so there's zero guesswork about what's going into the glass. These are ideal for warm-weather entertaining, a light starter, or any occasion where you want something impressive without turning on the oven. Serve them straight from the fridge in shot glasses with a thin cucumber round on the rim and a fresh basil leaf, and watch them disappear in seconds.
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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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