Pescatarian 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 is the move that takes it from good to genuinely elegant — you get a clean, bright liquid with zero graininess and a flavor that tastes almost too refined for how little effort it requires. The garlic-infused olive oil adds a subtle savory depth without any raw garlic bite, and the apple cider vinegar keeps everything tasting lively and fresh. Since the whole recipe is built around produce, healthy fats, and pantry staples, it fits naturally into a pescatarian lifestyle without any substitutions or workarounds needed. Make the batch ahead, chill it until it's thoroughly cold, and all you have to do at serving time is pour and garnish. These are the kind of shooters guests reach for twice before they even realize what they just ate.
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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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