Black Pepper Free Ginger-Turmeric Avocado Cucumber Gazpacho
This chilled blender soup is cool, creamy, and absolutely vibrant — the kind of thing that feels fancy but comes together in minutes with nothing more than a cutting board and a blender. Ripe avocado gives it a silky, almost velvety body, while fresh cucumber keeps everything bright and refreshing. Grated ginger and ground turmeric do the heavy lifting on flavor, adding warmth and a gorgeous golden-green hue without any heat that might irritate sensitive palates. For anyone navigating a black pepper restriction, this recipe is a genuine find — every bit of its complexity comes from lime juice, scallion greens, and cilantro rather than any peppercorn-derived spice. A quick chill in the fridge lets all those flavors settle and deepen before you ladle it into bowls. Finish with sliced cucumber, a drizzle of good olive oil, and a few fresh cilantro leaves for a presentation that looks like it came out of a restaurant kitchen.
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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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