Chestnut Free Ginger-Turmeric Avocado Cucumber Gazpacho
This chilled soup is a stunning bowl of cool, creamy green that feels like summer in every spoonful. Ripe avocado gives it a silky, almost velvety body, while fresh cucumber keeps things light and refreshing — no cooking required, just a blender and a little patience while it chills. The combination of grated ginger and ground turmeric adds a warm, earthy kick that makes this feel far more complex than the ingredient list suggests. A generous hit of lime juice and fresh cilantro brightens everything up, balancing the richness of the avocado beautifully. Because every ingredient here is a whole, unprocessed food, there's no need to scan labels or worry about hidden additives sneaking into your bowl. It's the kind of recipe that looks impressive enough to serve at a dinner party but is genuinely effortless to pull together on a weeknight. Finish it with a drizzle of good olive oil and a few extra cilantro leaves, and you've got something that tastes as gorgeous as it looks.
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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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