Shellfish Free 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 secret step that gives each shooter that clean, restaurant-quality finish — no graininess, just pure bright flavor in every sip. Garlic-infused olive oil and apple cider vinegar add a subtle depth that keeps the whole thing from tasting flat or one-note. For anyone navigating shellfish allergies at gatherings, cold appetizers can feel like a minefield of shrimp cocktails and crab dips — this recipe sidesteps all of that entirely with a lineup of fresh produce and pantry staples. Serve them straight from the fridge in little shot glasses with a cucumber round on top, and watch them disappear before you've even set down the tray.
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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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