Celery Free Ginger-Turmeric Avocado Cucumber Gazpacho
Cool, creamy, and vibrantly green, this chilled blender soup is the kind of thing that feels almost too easy for how impressive it looks in the bowl. Ripe avocado gives it a silky, luxurious body while English cucumber keeps everything bright and refreshing — no cooking required. Fresh ginger and ground turmeric add a gentle warmth and earthy depth that make this feel far more complex than a quick blitz in the blender would suggest. A hit of lime juice and a handful of cilantro round it all out with a little citrusy lift. Many store-bought or restaurant gazpachos sneak in celery as a base vegetable, but this one builds all its flavor and texture from cucumber, avocado, and aromatics — nothing more. It's naturally free of any celery or celery seed without any substitutions or workarounds needed. Serve it straight from the fridge with a drizzle of good olive oil and a few extra cucumber slices on top for a lunch or starter that looks like you tried a lot harder than you did.
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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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