Emulsifier Free Ginger-Turmeric Avocado Cucumber Gazpacho
This chilled blender soup is cool, creamy, and vibrant — the kind of thing that looks like it took serious effort but comes together in just a few minutes of prep. Ripe avocado gives it that silky, almost velvety body, while fresh cucumber keeps everything light and refreshing. Grated ginger and ground turmeric add a gentle warmth and a gorgeous golden-green hue that makes the whole bowl feel alive. Every ingredient here is whole and recognizable — no stabilizers, no additives, nothing that requires a label check — just produce, olive oil, lime, and herbs blended until smooth. That matters more than it might seem, because so many store-bought soups and dressings sneak in emulsifiers to achieve a creamy texture that this recipe gets naturally from avocado alone. A drizzle of good olive oil and a handful of fresh cilantro on top take it from simple to genuinely stunning. Make it ahead, keep it cold, and it's ready whenever you need something nourishing and completely clean.
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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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