Caffeine Free Ginger-Turmeric Avocado Cucumber Gazpacho
This chilled blender soup is the kind of thing you make once and immediately want every week all summer long. Creamy avocado and cool cucumber come together with bright lime juice, fresh ginger, and earthy turmeric for a bowl that feels both refreshing and deeply satisfying. Everything goes straight into the blender, so there's almost no prep beyond a rough chop and a quick grate of ginger — it's genuinely that simple. The turmeric gives it a gorgeous golden-green hue and a subtle warmth that plays beautifully against the cool cucumber base. Because every ingredient here is a whole, unprocessed food, you never have to second-guess what's in it — no hidden stimulants, no label-reading required. A drizzle of good olive oil and a handful of fresh cilantro on top turn it into something that looks as impressive as it tastes. Serve it as a light lunch, an elegant starter, or a midday pick-me-up that actually delivers on the promise.
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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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