Lactose Free Avocado, Lime & Cucumber Gazpacho Shooters
Cool, creamy, and vibrantly green, these little 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 apple cider vinegar keep every sip bright and lively. A touch of turmeric adds a subtle earthiness and a gorgeous golden undertone to that electric green color. Because the entire recipe is built on whole fruits, vegetables, and olive oil, there's nothing here that would trouble anyone avoiding dairy — no swaps needed, no ingredient hunting required. Straining the blended mixture through a fine-mesh sieve is the move that takes this from a thick smoothie to a genuinely elegant chilled soup, clean and restaurant-worthy in a shot glass. Serve them straight from the fridge with a thin cucumber round on top and they look far more impressive than the effort involved.
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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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