Wheat 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 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 more interesting than your average gazpacho. Because the whole recipe is built around fresh produce, olive oil, and pantry staples, there's nothing here that sneaks in gluten — no thickeners, no croutons, no grain-based fillers of any kind. Straining the blended mixture is the small extra step that takes these from good to genuinely impressive, giving you that clear, jewel-bright liquid rather than a thick smoothie texture. They come together in one blender and chill in the fridge until you're ready, which makes them a genuinely stress-free option for entertaining. Serve them ice-cold straight from the refrigerator and they'll disappear before you've even finished pouring.
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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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