Turkey Free Avocado, Lime & Cucumber Gazpacho Shooters
Cool, creamy, and vibrantly green, these chilled gazpacho shooters are the kind of appetizer that stops a party in its tracks. Ripe avocado gives the base a silky, almost velvety body, while fresh lime juice and apple cider vinegar cut right through the richness with a bright, tangy punch. Grated ginger and a whisper of turmeric add just enough warmth and earthiness to make every sip feel a little unexpected. The whole thing comes together in a blender, gets strained until it's glossy and smooth, then chills until the flavors fully meld — no cooking required. Since every ingredient here is a whole, plant-based food, there's zero guesswork about what's actually in your glass. Serve them in little shot glasses with a thin cucumber round on top and you've got an elegant, no-fuss starter that looks far more impressive than the effort involved.
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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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