Eosinophilic Esophagitis Friendly Ginger-Turmeric Avocado Cucumber Gazpacho
Cool, creamy, and vibrantly green, this blended soup is everything a no-cook summer dish should be — refreshing, satisfying, and genuinely beautiful in the bowl. Ripe avocado gives it a silky, almost velvety body while English cucumber keeps things light and hydrating, and the combination blends into something that feels far more luxurious than the ingredient list suggests. Fresh ginger and ground turmeric add a gentle warmth and earthy depth without overwhelming the clean, bright flavors from the lime juice and cilantro. For anyone navigating eosinophilic esophagitis, finding recipes that avoid common trigger foods — like dairy, wheat, eggs, soy, nuts, and seafood — can feel like an endless puzzle, but this one sidesteps all of them naturally using whole, simple ingredients. The scallion greens (not the white bulb) keep the allium flavor mild and easy to digest, and every component here is straightforward and easy to verify. A quick blitz, a chill in the fridge, and you're ready to ladle it into bowls with a drizzle of olive oil and a few fresh cilantro leaves for a finish that looks like it came from a restaurant. It's the kind of recipe that earns a permanent spot in the rotation.
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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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