Make Ahead

Avocado Citrus Chili Shooters - Amuse Bouche Recipe In Shot Glasses

July 12, 2014
4 Ratings
  • Makes 8
Author Notes

These chilled soup shooters are meant to be enjoyed in two slurps. The first to appreciate the subtle, yet flavorful and silky avocado soup. The second to finish a sip with a powerful punch of orange, chili garlic. It awakens your palette and is a playful and vibrant way to start your meal or celebratory occasion. Great as a passed hors d'oeuvres or an amuse bouche. —savorthis

What You'll Need
  • 2 1/2 cups cucumber, peeled, seeded, chopped
  • 1/2 cup green grapes, halved
  • salt
  • 1 tablespoon lime juice
  • 3/4 cup clementine or tangerine juice
  • 1/2 cup avocado
  • 1/2 teaspoon chili garlic sauce
  • 1/2 teaspoon rice vinegar
  1. Mix cucumber, grapes, 1/2 teaspoon salt and lime juice and allow to marinate at least an hour or even overnight, stirring once or twice. Blend until smooth and strain through a fine meshed strainer, pushing on solids to extract as much juice as possible. You should have about 12 ounces. Blend with avocado and about 3 T clementine juice until very smooth. It will be thick, but should be pourable, so thin with a bit more juice or tablespoon of water if needed. Chill.
  2. Reduce 1/2 c clementine juice in a small pot over medium heat until you have about 1 tablespoon. Mix with vinegar and chili garlic.
  3. Once avocado mixture is cold, taste and adjust salt to taste. Divide chili garlic mixture between 8 shot glasses. Very carefully pour avocado mixture on top. Shoot/slurp/sip!

See what other Food52ers are saying.

  • Mario Marco Farinato
    Mario Marco Farinato
  • savorthis
Co-Owner/Designer @ Where Wood Meets Steel-Custom Furniture

2 Reviews

Mario M. July 14, 2014
very nice recipe.. besides the fact that i love the picture so much
savorthis July 14, 2014
Thank you!