Artificial Flavors Free Ginger-Turmeric Avocado Cucumber Gazpacho
This chilled blender soup is the kind of thing that feels almost too easy for how impressive it looks in the bowl. Creamy avocado and cool cucumber form the base, while freshly grated ginger and ground turmeric bring a warm, earthy kick that makes every spoonful genuinely interesting. A squeeze of lime and a handful of cilantro round it all out into something bright, clean, and deeply satisfying on a hot day. Every single ingredient here is whole and real — fresh produce, good olive oil, sea salt, and spices straight from the jar — so there's no need to squint at a label wondering what "natural flavors" or artificial additives are hiding inside. That's the quiet beauty of building a dish entirely from scratch with ingredients you can actually name. No shortcuts, no mystery, just food that tastes exactly like what it is. Once everything hits the blender, you're about 90 seconds away from something that looks like it came from a fancy restaurant. Chill it down, ladle it into bowls, and finish with a drizzle of olive oil and a few fresh cilantro leaves for a presentation that's effortlessly elegant.
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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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