Legume 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 and fresh English cucumber get blended with lime juice, cilantro, ginger, and a touch of turmeric until the mixture is silky smooth and a stunning shade of green. Straining the blended soup through a fine-mesh sieve gives each shooter that clean, restaurant-quality finish — no chunky bits, just pure, bright flavor in every sip. Garlic-infused olive oil adds a subtle savory depth without any actual garlic cloves, and apple cider vinegar brings just enough tang to keep things lively. Every single ingredient here is naturally free of beans, lentils, peas, and other legumes, so there's no label-scanning or substitution stress involved — the recipe just works as written. They're best served ice cold straight from the fridge, which also makes them a brilliant make-ahead option when you want to spend more time with your guests and less time in the kitchen.
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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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