Beef Free Ginger-Turmeric Avocado Cucumber Gazpacho
Cool, creamy, and vibrantly green, 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 velvety body, while fresh cucumber keeps every spoonful light and refreshing. The real magic comes from the combination of grated ginger and ground turmeric, which add a warm, earthy depth that makes this feel far more complex than a five-minute blender recipe has any right to be. A hit of fresh lime juice and cilantro brightens everything up, and the scallion greens bring just enough sharpness to balance the richness of the avocado. Because this is entirely plant-based and built around whole, fresh ingredients, there's no need to scrutinize labels or worry about hidden animal proteins sneaking in. It's naturally free of anything from the butcher counter without any substitutions or workarounds required. Serve it topped with extra cucumber, a drizzle of good olive oil, and a few fresh cilantro leaves for a bowl that looks as stunning as it tastes.
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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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