Lactose Free Ginger-Turmeric Avocado Cucumber Gazpacho
This chilled blender soup is the kind of thing you make once and then crave all summer long. Creamy avocado forms the silky base, while fresh cucumber keeps everything bright and cooling — no cream, no yogurt, no dairy of any kind needed to get that lush, velvety texture. Freshly grated ginger and ground turmeric add a warm, earthy kick that makes the whole bowl feel a little more interesting than your average gazpacho. A squeeze of lime and a handful of cilantro tie it all together with just enough brightness to balance the richness of the avocado. The whole thing comes together in a blender, then chills in the fridge until you're ready to serve — low effort, high reward. Finished with a drizzle of good olive oil and a few slices of cucumber, it looks genuinely impressive without any extra work. Whether you're navigating dairy sensitivities or just want something refreshing and plant-forward, this one delivers.
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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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