Citric Acid Free Ginger-Turmeric Avocado Cucumber Gazpacho
Cold, creamy, and vibrantly green, this blended soup is everything a summer bowl should be — silky from ripe avocado, cooling from fresh cucumber, and layered with the warm earthiness of ginger and turmeric. It comes together entirely in a blender, which means minimal effort and maximum payoff. For anyone navigating a citric acid sensitivity, gazpacho can feel off-limits because so many versions lean on tomatoes or packaged broths loaded with hidden additives. Here, fresh lime juice does the brightening work naturally, and every single ingredient is whole and straightforward — no preservatives, no mystery acids, just real food. The scallion greens and cilantro add a gentle herby lift without overwhelming the base, and a drizzle of good olive oil at the end makes it feel genuinely restaurant-worthy. Make it ahead, let it chill, and it only gets better as the flavors settle together in the fridge.
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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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