Chicken 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 and fresh cucumber blended with lime juice, cilantro, and a hint of ginger create a silky, vibrant soup that tastes like summer in a single sip. A touch of turmeric gives the base a subtle warmth and a gorgeous golden undertone without overpowering the bright, herbaceous flavor. Garlic-infused olive oil and apple cider vinegar round everything out with just enough depth to keep it interesting. The whole thing gets strained until it's perfectly smooth and glossy, then chilled until ice cold before being poured into shot glasses — elegant, but genuinely easy to pull off. Since every ingredient here is whole, fresh, and entirely plant-based, there's no need to scan labels or worry about hidden animal proteins sneaking in. Serve them straight from the fridge 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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