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Cucumber Avocado Gazpacho Shots

Cucumber avocado gazpacho made into cold soup shots—bright green, completely smooth, and served very cold. Blended with cucumber and avocado for a silky texture, then strained for a clean, restaurant-style finish.
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Prep Time 20 minutes
chilling 1 hour
Total Time 1 hour 20 minutes
Servings: 12 shots
Course: Appetizer
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Cucumber Avocado Gazpacho Base
  • 2 large English cucumbers roughly chopped; reserve 12 thin rounds for garnish
  • 2 ripe avocados pitted and scooped
  • 1 cup cold water
  • 3 tbsp lime juice
  • 2 tbsp olive oil plus more for drizzling
  • 1 small garlic clove
  • 0.5 jalapeño jalapeño seeds removed
  • 0.5 cup fresh cilantro leaves
  • 1 tsp salt
  • 0.5 tsp white pepper
  • Microgreens for garnish
  • flaky salt for garnish

Equipment

  • 1 high-speed blender

Method
 

Blend the gazpacho
  1. Combine English cucumbers, avocados, cold water, lime juice, olive oil, garlic clove, jalapeño, fresh cilantro leaves, salt, and white pepper in a high-speed blender. Blend on high for 90 seconds until completely smooth, then run your finger along a spoonful; if you feel any texture, blend another 30 seconds.
  2. Taste the blended soup and adjust it until it’s bright, cold, and slightly spicy with avocado providing body. Add more lime for acidity, more jalapeño for heat, or a splash of water if it feels too thick to pour cleanly.
Strain for a clean finish (optional)
  1. Pour the soup through a fine mesh strainer into a bowl, pressing with a spatula to extract all liquid. Use the remaining strained texture only if you prefer it thicker, otherwise discard solids.
Chill, fill, and garnish
  1. Refrigerate the gazpacho for at least 1 hour, until very cold for serving. Cover the bowl so the flavor stays fresh while it chills.
  2. Pour the cold gazpacho into shot glasses, then top each with a cucumber round, a few microgreens, a drop of olive oil, and a pinch of flaky salt. Serve immediately so the garnish stays crisp.

Notes

Pro tip: reserve your cucumber rounds before blending so every shot gets the same thin, fresh garnish. Store covered in the refrigerator up to 3 days; the flavor stays strong but cucumber garnish should be added right before serving. Freezing isn’t recommended because the texture can turn grainy after thawing. For a dairy-free, vegetarian option, this recipe already fits; for a lower-fat swap, use 1 avocado instead of 2 and add an extra 1/2 cup water to keep it pourable.