Cinnamon Free Ginger-Turmeric Avocado Cucumber Gazpacho
This chilled blender soup is the kind of thing that looks stunning in a bowl and tastes even better than it looks. Creamy avocado and cool cucumber form the base, while fresh ginger and ground turmeric bring a warm, earthy brightness that makes every spoonful feel intentional. A hit of lime juice and a handful of cilantro round everything out with just the right amount of zing. For anyone navigating spice sensitivities, this recipe is a genuine find — it delivers bold, complex flavor through ginger and turmeric without leaning on cinnamon or any of the warming blends that tend to sneak it in. Everything goes straight into the blender, so there's no stovetop, no fuss, and very little cleanup. The result is silky, vibrant, and naturally rich from the avocado — no cream or thickeners needed. Serve it topped with fresh cucumber, a drizzle of good olive oil, and a few cilantro leaves for a bowl that's as beautiful as it is refreshing.
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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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