BHA & BHT Free Ginger-Turmeric Avocado Cucumber Gazpacho
This chilled blender soup is the kind of thing you make once and then crave all summer long. Creamy avocado and cool cucumber come together in a silky, pale-green base that feels both refreshing and surprisingly satisfying. Fresh ginger and ground turmeric give it a gentle warmth and an earthy depth that keeps every spoonful interesting, while lime juice and cilantro brighten the whole bowl. Because every ingredient here is a whole, recognizable food — no packaged shortcuts, no processed oils, no preservative-laden broth — you never have to second-guess what you're eating. That matters a lot when you're avoiding synthetic additives like BHA and BHT, which tend to sneak into shelf-stable and processed foods. A quick blitz in the blender, a rest in the fridge, and you're done — no stovetop, no stress. Finish it with a drizzle of good olive oil and a few fresh cilantro leaves, and it looks like something you'd pay twelve dollars for at a café.
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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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