Almond Free Avocado, Lime & Cucumber Gazpacho Shooters
Cool, creamy, and electric green, these chilled shooters are the kind of appetizer that stops a party in its tracks. Ripe avocado gives the base a silky, almost velvety body, while fresh lime juice and apple cider vinegar cut right through the richness with a bright, tangy punch. Grated ginger and a whisper of turmeric add warmth and depth without overwhelming the clean, garden-fresh flavor. The whole thing gets strained until it runs perfectly smooth and clear, so every sip is refined and restaurant-worthy. For anyone navigating tree nut allergies, this recipe is naturally built around whole fruits, vegetables, and a handful of pantry staples — no nut-based thickeners or sneaky add-ins to second-guess. It comes together entirely in a blender, chills in the fridge, and pours straight into shot glasses, making it one of the easiest impressive things you can serve. Garnish with a thin cucumber round and a torn mint leaf and watch them disappear in seconds.
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Learn more →Ingredients
8 servings
- 2 medium english cucumbers (about 1 lb total), peeled, seeded, and roughly chopped
- 2 ripe avocados, pitted and scooped
- ⅓ cup fresh lime juice (from about 3 limes)
- ½ cup cold water
- ¼ cup fresh cilantro leaves, loosely packed
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tbsp garlic-infused olive oil
- ¾ tsp fine sea salt, plus more to taste
- ½ tsp ground turmeric
- 1 tbsp apple cider vinegar
For serving
- 1 tbsp fresh mint leaves, torn (optional)
- thin cucumber rounds, for garnish (optional)
Instructions
- 1
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.
- 2
Blend on high speed until completely smooth, about 60 seconds, scraping down the sides once halfway through.
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