Gelatin Free Ginger-Turmeric Avocado Cucumber Gazpacho
This chilled blender soup is everything you want on a warm day — silky, vibrant, and packed with cool cucumber and buttery avocado. The fresh ginger and ground turmeric give it a gentle warmth and a gorgeous golden-green color that looks stunning in the bowl. Lime juice brightens the whole thing while scallion greens and cilantro add a fresh, herby lift that keeps every spoonful interesting. Because it's built entirely from whole fruits, vegetables, and pantry staples, there's no need to scrutinize labels for hidden thickeners or setting agents that can sneak into store-bought soups and dressings. Everything goes into the blender and comes out naturally creamy thanks to the avocado — no additives required. A quick chill in the fridge is all it takes before you're ladling it into bowls and finishing with a drizzle of olive oil and a few fresh cilantro leaves. It's the kind of effortless, no-cook recipe that feels far more impressive than the work involved.
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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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