Wheat 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. English cucumbers get blended with fresh lemon juice, a touch of apple cider vinegar, shallot, garlic, and a hint of ground ginger, then strained until silky smooth — the result is a chilled soup that tastes clean and vibrant without a single grain of flour or starch in sight. That makes this naturally worry-free for anyone navigating wheat sensitivities, since every ingredient here is whole and unprocessed with no hidden grain-based thickeners to second-guess. The real showstopper is the basil pesto swirl — just fresh basil, olive oil, garlic, and lemon — dragged into a gorgeous pattern on top of each shooter right before serving. It adds a rich, herby contrast to the cool cucumber base that makes every sip feel like something you'd order at a fancy restaurant. Straining the blended base is the small extra step that takes these from good to genuinely impressive, giving you that restaurant-smooth texture at home. Serve them in shot glasses with a thin cucumber round on the rim and you've got a stunning, no-cook appetizer that's as easy to pull off as it is beautiful.
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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!