Chestnut Free Avocado, Lime & Cucumber Gazpacho Shooters
Cool, creamy, and electric green, these little shooters are the kind of appetizer that stops a party in its tracks. Ripe avocado blended with English cucumber creates a silky, almost velvety base, while fresh lime juice, ginger, and a touch of turmeric give every sip a bright, layered kick. Garlic-infused olive oil adds depth without any fuss, and a splash of apple cider vinegar keeps the whole thing tasting lively and fresh. The mixture gets strained until it runs perfectly smooth and clear, so the texture in the glass is impossibly refined for something this simple to make. Chilling the blended soup before serving lets the flavors settle and deepen, which means these taste even better than they smell — and they smell incredible. Since every ingredient here is a whole food or pantry staple, there's no label-scanning required and no concern about hidden tree nut derivatives sneaking into your spread. Serve them straight from the fridge in shot glasses with a thin cucumber round on top 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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