Almond Free Ginger-Turmeric Avocado Cucumber Gazpacho
This chilled soup is a vibrant, creamy bowl of summer that comes together entirely in a blender — no cooking required. Ripe avocado gives it a luxuriously silky texture, while fresh cucumber keeps things cool and light. Grated ginger and ground turmeric add a warm, earthy kick that makes the flavor genuinely interesting rather than just refreshing. A hit of fresh lime juice and cilantro brightens everything up, and the scallion greens round it all out with a gentle savory note. Many store-bought or restaurant gazpachos sneak in nut-based thickeners or garnishes, but this one gets its body purely from avocado and cucumber — nothing hidden, nothing to second-guess. It's the kind of dish that looks impressive topped with sliced cucumber and a drizzle of olive oil but honestly takes almost no effort to pull off. Make a batch ahead, keep it chilled, and you've got a stunning starter or light lunch ready whenever you need it.
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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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