Capsaicin 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 blended with lime juice and a touch of ginger create a silky, bright green soup that tastes as stunning as it looks. For anyone navigating capsaicin sensitivities, traditional gazpacho can be a minefield of hidden heat from peppers and hot sauce — this version delivers all the bold, refreshing punch of the classic without a single chile in sight. The garlic-infused olive oil adds depth and savory richness, while apple cider vinegar and turmeric give it a gentle complexity that keeps every sip interesting. Straining the blended mixture is the secret step that transforms it from a smoothie into something genuinely elegant — silky, restaurant-worthy, and perfectly pourable. A quick chill in the fridge lets the flavors settle and meld, so by the time you pour them into shot glasses, they taste like they took far more effort than they did. Garnished with a thin cucumber round and a torn mint leaf, these little shooters are as beautiful as they are effortless to serve.
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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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