Honey Free Ginger-Turmeric Avocado Cucumber Gazpacho
Cool, creamy, and vibrantly green, this chilled soup is the kind of thing you'll want to make on repeat all summer long. Ripe avocado gives it a silky, almost luxurious body, while fresh cucumber keeps every spoonful light and refreshing. The real magic comes from the ginger and turmeric — they add a warm, earthy kick that makes this feel like so much more than a simple blended soup. Lime juice brightens everything up, and the scallion greens and cilantro round out the flavor with a gentle herbal lift. Everything goes straight into the blender, so there's virtually no cooking involved and cleanup is a breeze. Many store-bought cold soups and dressings sneak in sweeteners you might not expect, but this one is built entirely from whole, savory ingredients — no sweeteners of any kind, just clean, bold flavor. Finish it with a drizzle of good olive oil and a few extra cilantro leaves, and it looks as impressive as it tastes.
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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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