Cool, creamy, and vibrantly green, this chilled soup is the kind of thing you want to make on a sweltering afternoon when turning on the stove feels like a personal offense. Ripe avocado gives it a silky, almost luxurious body, while fresh cucumber keeps everything light and refreshing. The grated ginger and ground turmeric add a warm, earthy kick that makes the whole bowl feel a little more interesting than your average blended soup. A hit of lime juice brightens it all up and keeps the color stunning right through to serving. Everything goes straight into the blender — no cooking, no fuss — and a quick chill in the fridge is all it takes before it's ready to pour. For anyone navigating tree nut allergies, this is the kind of recipe that's genuinely stress-free: every ingredient is straightforward, whole, and easy to verify at a glance. Finish it with a drizzle of good olive oil and a few fresh cilantro leaves, and it looks like something you'd order at a nice restaurant.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Add the chopped cucumbers, avocado, cold water, lime juice, olive oil, grated ginger, turmeric, scallion greens, cilantro, and sea salt to a blender.
Blend on high speed until completely smooth and pale green, about 60–90 seconds. Pause and scrape down the sides once if needed.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
