Xanthan Gum Free Basil-Pesto Cucumber Gazpacho Shooters
Cool, refreshing, and genuinely stunning to look at, these cucumber gazpacho shooters are the kind of appetizer that disappears from a party tray before you even set it down. The base is built entirely from whole, unprocessed ingredients — fresh cucumber, lemon juice, shallot, garlic, and a touch of apple cider vinegar — so there's no need to reach for any thickeners or stabilizers whatsoever. That's great news if you're navigating a diet that rules out gums, because the silky texture here comes purely from blending and straining the cucumbers themselves. The bright green pesto swirl on top isn't just decorative; it layers in a hit of herbaceous, garlicky richness that plays beautifully against the clean, chilled base. Straining the blended gazpacho through a fine-mesh sieve is the small step that takes the texture from good to genuinely elegant. Whether you're serving these at a summer gathering or just treating yourself to something a little fancy on a weeknight, they come together with minimal effort and maximum visual payoff.
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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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