Hazelnut 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 blended with English cucumber, fresh lime juice, and a hit of grated ginger creates a silky, bright green soup that tastes as stunning as it looks. A touch of turmeric adds warmth and a gorgeous golden undertone, while garlic-infused olive oil and apple cider vinegar round out the flavor with just enough depth. The whole thing gets strained until it's perfectly smooth and poured into little shot glasses — elegant, refreshing, and completely no-fuss. For anyone navigating tree nut allergies or sensitivities, this recipe is a genuinely safe and satisfying option: every ingredient is straightforward and naturally free of the hidden nut-based oils or pastes that can sneak into blended dips and cold soups. Make the base ahead of time, keep it chilled, and garnish right before serving for a showstopper bite that takes almost no effort to pull off.
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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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