
Cold, creamy, and electric green, these little shooters are the kind of appetizer that stops a party in its tracks. Ripe avocado and fresh cucumber blended with lime juice, ginger, and a splash of apple cider vinegar create a silky, bright sip that feels indulgent without a single ingredient that conflicts with an elimination-focused way of eating. The autoimmune protocol can make entertaining feel limiting, but this recipe leans into the protocol's strengths — whole produce, quality olive oil, and anti-inflammatory turmeric — rather than working around them. Straining the blended mixture through a fine-mesh sieve is the move that takes this from a thick smoothie to a genuinely elegant gazpacho, smooth and vivid in the glass. Garlic-infused olive oil delivers that savory depth without the raw garlic that can be harder to tolerate, and every other ingredient is clean and straightforward. Make the base at least 30 minutes ahead so the flavors settle and the soup gets properly cold — it genuinely tastes better that way. Poured into small shot glasses and topped with a cucumber round, these eight shooters are as beautiful to look at as they are to drink.
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Combine the chopped cucumber, avocado, lime juice, cold water, cilantro, ginger, garlic-infused olive oil, sea salt, turmeric, and apple cider vinegar in a blender.
Blend on high speed until completely smooth, about 60 seconds, scraping down the sides once halfway through.
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