AIP Friendly Ginger-Turmeric Avocado Cucumber Gazpacho
This chilled, blended soup is everything you want on a warm day — silky, vibrant, and packed with flavor from fresh ginger, turmeric, and bright lime juice. Ripe avocado gives it a luxuriously creamy texture without any dairy, while English cucumber keeps things cool and refreshing all the way through. The whole thing comes together in a blender in under two minutes, then just needs a rest in the fridge before serving. Following the Autoimmune Protocol means navigating a long list of off-limits ingredients, and cold soups are often full of nightshades, seeds, or thickeners that don't fit — this one sidesteps all of that with a short, clean ingredient list. Scallion greens, cilantro, and a drizzle of olive oil at the end add freshness and a little richness without complicating anything. It serves four and works beautifully as a light lunch or an elegant starter that looks far more involved than it actually is.
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Learn more →Ingredients
4 servings
- 2 medium english cucumbers (about 1 ½ lb total), roughly chopped
- 2 ripe avocados, pitted and scooped
- 1 cup cold water
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- 2 scallions (green tops only), roughly chopped
- ¼ cup fresh cilantro leaves and tender stems
- ¾ tsp fine sea salt, plus more to taste
For serving
- ½ medium english cucumber, thinly sliced or diced (optional)
- 1–2 tbsp extra-virgin olive oil, for drizzling (optional)
- fresh cilantro leaves, for garnish (optional)
Instructions
- 1
Add the chopped cucumbers, avocado, cold water, lime juice, olive oil, grated ginger, turmeric, scallion greens, cilantro, and sea salt to a blender.
- 2
Blend on high speed until completely smooth and pale green, about 60–90 seconds. Pause and scrape down the sides once if needed.
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