Soy 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 cucumber blended with lime juice, ginger, and a splash of apple cider vinegar create a silky, bright green soup that tastes as stunning as it looks. Straining the blended mixture through a fine-mesh sieve is the move that takes it from smoothie territory to something genuinely elegant — you get a clean, restaurant-worthy texture in every little glass. Every single ingredient here is naturally free from soy, so there's no label-scanning or substitution gymnastics required; just real, whole produce doing all the heavy lifting. The garlic-infused olive oil adds a subtle savory depth without any of the hidden additives that can sneak into flavored condiments. Served ice-cold in shot glasses with a thin cucumber round on top, these are as fun to present as they are to drink. Make them ahead, keep them chilled, and let the flavors settle — they only get better.
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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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