Gut Friendly Avocado, Lime & Cucumber Gazpacho Shooters
Cool, creamy, and impossibly vibrant, these chilled shooters are the kind of appetizer that stops a room. Ripe avocado blends with English cucumber and fresh lime juice into a silky, bright green soup that tastes like peak summer in a single sip. Garlic-infused olive oil does the heavy lifting here — delivering that savory, aromatic depth without the harder-to-digest raw garlic that can aggravate a sensitive gut. Fresh ginger, turmeric, and apple cider vinegar round out the flavor while bringing a gentle, gut-supportive warmth to every shooter. Straining the blended mixture through a fine-mesh sieve gives the final texture an almost luxurious smoothness, which is both beautiful and easier on digestion. A short chill in the fridge lets the flavors settle and deepen before you pour them into glasses, so a little patience pays off in a big way. Serve them at a dinner party or just make a batch for yourself — either way, they disappear fast.
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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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