Seed Oil 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 gives the base a silky, almost velvety texture, while fresh lime juice, ginger, and cilantro keep every sip bright and lively. A touch of turmeric adds a subtle earthiness and a gorgeous golden undertone to that electric green color. The only fat in the recipe is garlic-infused olive oil — a clean, single-ingredient choice that keeps this completely free of the refined vegetable and seed oils that sneak into so many store-bought dressings and blended soups. Straining the blended mixture through a fine-mesh sieve is the move that takes these from a simple smoothie to something genuinely elegant — the result is a glossy, restaurant-quality liquid with zero graininess. Served in shot glasses with a thin cucumber round on top, they look stunning on a tray and disappear fast. 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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