Eggless Avocado, Lime & Cucumber Gazpacho Shooters
Cool, creamy, and vibrantly green, these chilled shooters are the kind of appetizer that stops a party in its tracks. Ripe avocado blended with English cucumber creates a silky, lush base, 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 a subtle savory depth without any fuss, and apple cider vinegar gives the whole thing a clean, lively finish. Because this recipe is built entirely on fresh produce, herbs, and pantry staples, there's nothing to swap or second-guess — it's naturally free of eggs from the ground up. Straining the blended mixture is the secret step that takes these from a thick smoothie to a genuinely elegant, restaurant-worthy shooter with a silky-smooth texture. They chill beautifully in the fridge, so you can prep them ahead and just pour and garnish right before guests arrive. Thin cucumber rounds and torn mint on top make them look as good as they taste.
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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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