Vegan Basil-Pesto Cucumber Gazpacho Shooters
Bright, cooling, and almost impossibly elegant, these cucumber shooters are the kind of appetizer that stops a party in its tracks. The gazpacho base is built from fresh English cucumbers, shallot, garlic, apple cider vinegar, and a touch of ground ginger — all blended smooth and strained until the texture is silky and refined. A swirl of vibrant basil pesto, made with nothing but fresh basil, olive oil, garlic, and lemon, floats on top and gets dragged into a gorgeous pattern with just a toothpick. Every single ingredient here is naturally plant-based, so there's no swapping or substituting needed — this one is effortlessly clean from start to finish. The double hit of lemon juice across both components keeps the flavors sharp and lively, while the olive oil adds just enough richness to make each sip feel satisfying rather than sparse. Chilling the gazpacho before serving is the move that ties it all together, letting the flavors meld into something that tastes far more complex than the ingredient list suggests. Serve these at your next gathering and watch them disappear before you've even set down the tray.
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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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