Capsaicin Free Ginger-Turmeric Avocado Cucumber Gazpacho
Cold, creamy, and vibrantly green, this chilled blender soup is the kind of dish that feels both refreshing and genuinely nourishing. Ripe avocado gives it a silky, almost velvety body, while English cucumber keeps everything light and hydrating — no cooking required. Fresh ginger and ground turmeric bring warmth and depth without any heat, which is exactly what makes this such a smart choice for anyone avoiding capsaicin. So many gazpacho recipes lean on jalapeño or hot sauce for complexity, but this one proves you don't need a single pepper to build a bold, layered flavor. Lime juice brightens the whole bowl, scallion greens add a mild savory note, and cilantro ties it all together with a fresh herbal finish. A drizzle of good olive oil and a few cucumber slices on top make it feel restaurant-worthy with almost zero effort. Blend, chill, and serve — it's that simple.
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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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