Anti Inflammatory Avocado, Lime & Cucumber Gazpacho Shooters
Cool, creamy, and almost electric green, these chilled shooters are the kind of appetizer that stops a party in its tracks. Every ingredient here is pulling double duty — ripe avocado brings healthy fats and a silky texture, while fresh ginger and ground turmeric add a gentle warmth that also happens to be among the most well-studied anti-inflammatory ingredients in any kitchen. Fresh lime juice and apple cider vinegar brighten the whole blend and help the flavors pop after the soup chills down. Straining the blended mixture through a fine-mesh sieve is the move that takes these from a thick smoothie to something genuinely elegant — you get a clean, vivid liquid with zero graininess. The garlic-infused olive oil adds a subtle savory depth without any harsh raw bite, which keeps the whole thing balanced and easy to sip. Make them ahead, keep them cold, and garnish right before serving for a presentation that looks far more involved than it actually is.
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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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