Coconut Free Ginger-Turmeric Avocado Cucumber Gazpacho
This chilled blender soup is the kind of thing that looks impressive on the table but comes together with almost no effort — just rough chops, a high-speed blend, and a rest in the fridge. Creamy avocado does all the heavy lifting here, giving the soup a silky, lush texture without any dairy or thickeners. Fresh ginger and ground turmeric bring a gentle warmth and a gorgeous golden-green hue that makes every bowl look like it came from a restaurant. Lime juice keeps everything bright, while scallion greens and cilantro add a fresh, herby lift that balances the richness of the avocado perfectly. Many store-bought cold soups and dressings sneak in coconut milk or coconut cream to achieve that smooth consistency, but this recipe gets there entirely through whole-food ingredients you can see and name. A quick taste and adjust before chilling means you can dial in the salt and acidity exactly to your liking. Serve it with a drizzle of good olive oil and a few cucumber slices on top, and it's genuinely stunning for a weeknight or a warm-weather dinner party.
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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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