Alpha Gal Friendly Ginger-Turmeric Avocado Cucumber Gazpacho
Cool, creamy, and loaded with bright flavor, this chilled soup is the kind of thing you'll want to make on repeat all summer long. Ripe avocado gives it a silky, almost luxurious body, while fresh cucumber keeps everything light and refreshing. Grated ginger and ground turmeric add a gentle warmth and earthy depth that make this feel like so much more than a simple blended soup. For anyone navigating alpha-gal syndrome, the challenge is often hidden mammalian ingredients lurking in unexpected places — but every single component here is plant-based and straightforward, so there's nothing to second-guess. Fresh lime juice and cilantro brighten the whole bowl, and a drizzle of good olive oil at the end ties it all together beautifully. It comes together entirely in a blender, chills in the fridge, and is ready to serve whenever you are — no stove, no stress, no substitutions needed.
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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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