Fructose 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. English cucumber and ripe avocado form the base, blended until silky smooth and strained to a clean, bright green liquid that looks almost too pretty to drink. Lime juice, fresh ginger, and a touch of turmeric give it a lively, layered flavor without leaning on any high-fructose ingredients or sweeteners — just whole, clean produce doing all the heavy lifting. Garlic-infused olive oil is a smart swap here, delivering that savory depth without the fructans that come with whole garlic, which matters when you're keeping fructose in check. A splash of apple cider vinegar ties everything together with just enough tang to make each sip feel bright and refreshing. The straining step is worth every second — it transforms the blended mixture into something genuinely elegant, smooth enough to sip straight from a shot glass. Serve them ice-cold straight from the fridge and watch them disappear before you've even set down the tray.
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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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