Nightshade Free Avocado, Lime & Cucumber Gazpacho Shooters
Cold, creamy, and impossibly vibrant, these little shooters are the kind of appetizer that stops a party in its tracks. Cucumber and avocado do the heavy lifting here, blending into a silky, bright green soup that's rich without feeling heavy. Traditional gazpacho leans hard on tomatoes and peppers, which puts it firmly off the table for anyone avoiding nightshades — this version sidesteps all of that entirely without sacrificing any of the refreshing, chilled-soup energy. Fresh lime juice and apple cider vinegar bring the acidity, ginger adds a gentle warmth, and a touch of turmeric gives the whole thing a gorgeous golden undertone beneath that green. Straining the blended mixture is the move that takes these from good to genuinely impressive — you get a clean, restaurant-smooth texture that looks stunning poured into shot glasses. Garnished with a thin cucumber round and a torn mint leaf, they're as pretty as they are delicious. Make the base ahead and keep it chilled, then pour and garnish right before guests arrive.
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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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