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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Add the chopped cucumbers, avocado, cold water, lime juice, olive oil, grated ginger, turmeric, scallion greens, cilantro, and sea salt to a blender.
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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