Brazil Nut Free Ginger-Turmeric Avocado Cucumber Gazpacho
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.
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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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