Celery 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 garlic-infused olive oil is a smart move here — it delivers that savory backbone without any whole alliums in the mix. Straining the blended mixture through a fine-mesh sieve is the step that takes these from good to genuinely impressive, producing a glossy, smooth liquid that looks almost too pretty to drink. For anyone navigating a celery-free lifestyle, this recipe is a natural fit — no hidden stalks, no celery seed, no celery salt lurking in a spice blend. Serve them straight from the fridge in little shot glasses 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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