Tree Nut 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 get blended with lime juice, ginger, turmeric, and a splash of apple cider vinegar into something that tastes bright and complex without a single complicated step. Straining the blended mixture through a fine-mesh sieve is the secret move here — it gives each little glass a silky, restaurant-quality texture that feels way more impressive than the effort involved. For anyone navigating tree nut allergies, this recipe is naturally in the clear: every ingredient is straightforward produce, pantry staples, and fresh herbs, with no almond oils, cashew creams, or nut-based thickeners anywhere in sight. The garlic-infused olive oil adds a subtle savory depth without the need for raw garlic, and the turmeric gives the whole thing a gorgeous golden-green hue. Served in shot glasses with a thin cucumber round on top, they're as pretty as they are delicious — and they can be made ahead and chilled until you're ready to pour and serve.
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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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