Cinnamon 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 blitz together into a silky, bright green soup that gets its backbone from lime juice, apple cider vinegar, and a whisper of turmeric — no warming spices anywhere in sight. That makes this recipe a genuinely easy win for anyone navigating spice sensitivities, since so many blended soups and gazpachos sneak in unexpected aromatics that can be hard to spot on a restaurant menu or a store-bought label. Here, every ingredient is straightforward and easy to verify. Grated fresh ginger adds a lively kick without any heat, and garlic-infused olive oil brings a subtle savory depth that ties the whole thing together beautifully. Straining the blended mixture through a fine-mesh sieve gives the final soup a polished, restaurant-quality texture that feels far more impressive than the effort involved. Serve them straight from the fridge in little shot glasses with a 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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