Barley Free Ginger-Turmeric Avocado Cucumber Gazpacho
This chilled blender soup is the kind of thing you make once and immediately want to keep on rotation all summer long. Creamy avocado and cool English cucumber come together with bright lime juice, fresh ginger, and golden turmeric for a bowl that feels both refreshing and surprisingly complex. Everything goes straight into the blender — no cooking, no stovetop, no fuss — making it one of the easiest ways to get something genuinely impressive on the table. The turmeric gives it a subtle earthiness and a gorgeous pale-green hue, while the scallion greens and cilantro keep things lively and fresh. For anyone navigating grain sensitivities, this recipe is naturally built around whole vegetables, healthy fats, and aromatics, so there's nothing hidden to second-guess. Serve it straight from the fridge with a drizzle of good olive oil and a few cucumber slices on top, and it looks like something you'd order at a nice restaurant.
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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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