AIP Friendly Coconut Cream Avocado Cucumber Gazpacho
This chilled, no-cook soup is the kind of thing that feels indulgent even though every ingredient is working hard for you. Ripe avocado and full-fat coconut cream blend into a silky, luxurious base that's rich without relying on any dairy, grains, or nightshades — making it a genuinely satisfying option when so many cold soups are off the table. Fresh lime juice and grated ginger cut right through the creaminess, while a touch of turmeric adds warmth and a gorgeous golden hue. The whole thing comes together in a blender in under five minutes, then just needs a quiet half hour in the fridge to chill and let the flavors settle into each other. Topped with crisp cucumber, a scatter of cilantro, and a drizzle of olive oil, it's as pretty as it is refreshing. Serves four, and it's the kind of dish that disappears fast on a warm day.
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Learn more →Ingredients
4 servings
- 2 ripe avocados, halved, pitted, and flesh scooped
- 1 english cucumber (about 12 oz), roughly chopped
- 1 can (13.5 oz) full-fat coconut cream
- ½ cup cold water
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp fresh ginger, finely grated
- 1 small garlic clove, minced
- ¼ cup fresh cilantro leaves, loosely packed
- ½ tsp fine sea salt, plus more to taste
- ¼ tsp ground turmeric
For serving
- ½ english cucumber, thinly sliced or diced (optional)
- 2 tbsp fresh cilantro leaves (optional)
- 1–2 tbsp extra-virgin olive oil, for drizzling (optional)
Instructions
- 1
Add the avocado flesh, chopped cucumber, coconut cream, cold water, lime juice, grated ginger, garlic, cilantro, salt, and turmeric to a blender.
- 2
Blend on high speed until completely smooth and no visible chunks remain, about 60 seconds. If the soup is thicker than you'd like, add cold water 2 tbsp at a time and blend briefly until it reaches a pourable, creamy consistency.
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