In a blender, combine water, avocado, cucumber, jalapeños, sour cream, cilantro, olive oil, hot sauce, and lime juice and process until smooth. If too thick, add cold water 2 T. at a time until sipping texture. Season to taste with salt and white pepper.
Refrigerate mixture until well chilled, at least 2 hours and up to 24 hours.
Pour gazpacho into shot glasses and garnish each with 1/2 t. sour cream and a cilantro leave. Serve immediately.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
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Chef Pablo’s Avocado Gazpacho Shooters
Amount Per Serving 16
Calories 30 Calories from Fat 0
% Daily Value*
Total Fat 3g 4%
Saturated Fat 0.5g 4%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg 1%
Total Carbohydrates 1g 1%
Dietary Fiber < 1g 3%
Total Sugars 0g
Includes 0g Added Sugars 0%
Vitamin A 0mg
Vitamin C 0mg
Vitamin D 0.01mg 0.01%
Potassium 75mg 2%
* Percent Daily Values are based on a 2000 calorie diet.
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