Vegetarian Basil-Pesto Cucumber Gazpacho Shooters
Cool, bright, and almost shockingly elegant for how little effort they require, these cucumber shooters are the kind of appetizer that makes guests think you spent hours in the kitchen. 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. A quick homemade basil pesto, made with nothing but fresh leaves, olive oil, garlic, lemon, and salt, gets swirled across the surface of each glass for a stunning green-on-green presentation. Every single ingredient here is plant-based and straightforward, so there's no need to scrutinize labels or worry about hidden animal products sneaking into your spread. The chilling step is key — that 30-minute rest in the fridge lets the flavors meld and the texture settle into something genuinely restaurant-worthy. Serve them in shot glasses at a dinner party or line them up on a tray for a summer gathering and watch them disappear in minutes.
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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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