This chilled, no-cook soup blends creamy avocado with crisp English cucumber, bright lime juice, and a fresh hit of cilantro and ginger for a cooling, herbaceous bite. A touch of garlic-infused olive oil brings depth without any heavy aromatics, while turmeric and a splash of apple cider vinegar keep the flavor lively and clean. Straining the mixture until silky-smooth gives these shooters their signature vivid green color and glassy texture, perfect for sipping straight from the cup. Served in small portions over ice-cold glasses with a cucumber round and torn mint, they make an elegant, refreshing starter for warm-weather entertaining. Because the ingredient list leans on gentle, well-tolerated produce and skips the usual culprits that cause digestive upset, this one is a solid pick for a low FODMAP table. Easy to prep ahead and portion into shot glasses, it's a light, palate-cleansing bite that still feels special.
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A serving of up to about 1/3 of an avocado is low in FODMAPs. This recipe contains only about 1/4 of an avocado per serving, making it likely Low FODMAP. If you prefer to always avoid avocado, please tap it and change its rating to Red.
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.
Blend on high speed until completely smooth, about 60 seconds, scraping down the sides once halfway through.
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