Black Pepper Free Avocado, Lime & Cucumber Gazpacho Shooters
Cool, creamy, and impossibly vibrant, these chilled shooters are the kind of appetizer that stops a party in its tracks. Ripe avocado and fresh cucumber blend into a silky, bright green soup that gets its backbone from lime juice, apple cider vinegar, and a hint of ginger — no heat, no bite, just clean and layered flavor. For anyone navigating a sensitivity to black pepper, this recipe is a genuine find, because the seasoning relies entirely on sea salt, turmeric, and the natural zing of citrus rather than any peppercorn-derived spice. The garlic-infused olive oil adds a subtle savory depth without any of the usual suspects sneaking in through a spice blend. Straining the blended mixture through a fine-mesh sieve gives each shooter a restaurant-smooth texture that feels genuinely elegant. Served ice-cold in little shot glasses with a curl of cucumber on top, they look stunning on a tray and disappear fast. Make the base ahead, keep it chilled, and you've got a stress-free, crowd-pleasing bite that tastes like summer in a glass.
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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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