Dairy 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 gives the base a silky, almost velvety texture, while fresh lime juice, ginger, and a touch of turmeric layer in brightness and warmth that keep every sip interesting. The garlic-infused olive oil adds depth without any dairy in sight — no cream, no yogurt, no butter — so this is naturally free of the stuff that makes so many cold soups off-limits. Straining the blended mixture is the move that takes it from smoothie territory to something genuinely elegant, producing a glossy, jewel-green liquid that looks stunning in little shot glasses. A quick chill in the fridge lets the flavors settle and meld, so the finished result tastes far more complex than the prep time would suggest. Thin cucumber rounds and torn mint on top make each shooter look like it came from a restaurant pass — but you made it in a blender.
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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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