Eggless Ginger-Turmeric Avocado Cucumber Gazpacho
This chilled soup is a stunning bowl of cool, creamy green that tastes as vibrant as it looks. Ripe avocado gives it a silky, almost velvety body, while fresh cucumber keeps everything bright and refreshing — no cooking required, just a blender and a little patience while it chills. Grated ginger and ground turmeric add a warm, earthy kick that makes this feel like so much more than a simple blended vegetable soup. A generous squeeze of lime juice ties it all together with just the right amount of brightness. Since the whole thing comes together from whole, plant-based ingredients, there's nothing to second-guess — no hidden additives, no processed shortcuts, just clean flavors you can taste in every spoonful. It's the kind of dish that works beautifully as a light starter or a satisfying lunch on a hot day, and the optional drizzle of olive oil and fresh cilantro on top makes it look genuinely impressive with almost zero extra effort.
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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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