Cashew 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, fresh ginger, and earthy turmeric for a bowl that tastes both refreshing and deeply satisfying. The color alone — that gorgeous pale green — is enough to stop a scroll. Because every ingredient here is whole and straightforward, there's no need to scan labels or second-guess what's hiding in a store-bought version. The ginger and turmeric give it a gentle warmth that balances the richness of the avocado beautifully, and the scallion greens and cilantro keep things lively and fresh. A quick blitz, a rest in the fridge, and you're done — no cooking, no fuss, just a seriously elegant cold soup ready to serve.
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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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