Paleo 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 blended with fresh cucumber, lime juice, and a hit of ginger creates a silky, bright green soup that tastes like summer in a glass. Eating grain-free and dairy-free doesn't mean sacrificing elegance — every ingredient here is whole, clean, and naturally in line with ancestral eating principles without any swaps or workarounds required. The garlic-infused olive oil adds a subtle savory depth, while ground turmeric and apple cider vinegar give the blend a gentle complexity that goes way beyond a basic green smoothie. Straining the blended mixture is the small extra step that takes these from good to genuinely impressive, producing a liquid that's silky-smooth and restaurant-worthy. Make them ahead, keep them chilled, and they're ready to pour and garnish the moment guests arrive — no reheating, no stress, no compromise.
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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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