Dairy Free Ginger-Turmeric Avocado Cucumber Gazpacho
Cool, creamy, and vibrantly green, this chilled blender soup is the kind of thing that makes summer cooking feel effortless. Ripe avocado gives it a silky, almost velvety body without a drop of cream or any dairy whatsoever — just good fat from the fruit and a drizzle of olive oil. Fresh ginger and ground turmeric bring a warm, earthy kick that plays beautifully against the bright lime juice and cool cucumber, so every spoonful feels both refreshing and a little complex. The scallion greens and cilantro round everything out with a herby lift that keeps the flavor from feeling heavy. It all comes together in a blender in under two minutes, then a quick chill in the fridge does the rest of the work for you. Topped with extra cucumber, a thread of olive oil, and a few fresh cilantro leaves, it looks like something you'd order at a nice restaurant — but it's shockingly simple to pull off at home.
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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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