Mushroom Free Avocado, Lime & Cucumber Gazpacho Shooters
Cool, creamy, and vibrantly green, these chilled shooters are the kind of appetizer that stops a party in its tracks. Ripe avocado blended with English cucumber creates a silky, almost velvety base, while fresh lime juice, ginger, and a touch of turmeric layer in brightness and warmth. A pass through a fine-mesh strainer gives the final pour a restaurant-quality clarity that looks stunning in little shot glasses. For anyone navigating a mushroom-free lifestyle, this recipe is a genuinely easy win — every ingredient is straightforward produce, pantry staples, or fresh herbs, with zero hidden fungi to worry about. The garlic-infused olive oil adds a subtle savory depth without any of the cross-contamination concerns that can come with pre-made broths or seasoning blends. Served ice-cold after a good chill in the fridge, each shooter delivers a clean, refreshing hit of flavor that feels both elegant and effortless. Torn mint and cucumber rounds on top make them look like they took far more effort than they actually did.
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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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