Brazil Nut 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 English cucumber get blended with lime juice, ginger, cilantro, and a touch of turmeric until the mixture is silky smooth and a stunning shade of green. Straining the blended soup through a fine-mesh sieve is the move that takes it from good to genuinely elegant — you get a clean, restaurant-quality pour with zero graininess. A splash of apple cider vinegar and garlic-infused olive oil round out the flavor so every sip has brightness, depth, and just enough richness. For anyone navigating tree nut concerns, this recipe is naturally reassuring — every single ingredient is whole, fresh, and easy to verify, with no processed shortcuts that could introduce hidden allergens. Serve them straight from the fridge in little shot glasses with a thin cucumber round on top, and they disappear in about two bites. It's the kind of no-cook, make-ahead recipe that feels far more impressive than the effort it actually takes.
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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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