Low Iodine Ginger-Turmeric Avocado Cucumber Gazpacho
Cold, creamy, and vibrantly green, this chilled soup is exactly the kind of dish that feels both effortless and impressive. Ripe avocado gives it a silky, almost velvety body, while English cucumber keeps everything bright and refreshing. Fresh ginger and ground turmeric add a warm, earthy kick that makes each spoonful genuinely interesting rather than just "healthy." A squeeze of lime and a handful of cilantro round out the flavors with just enough brightness to balance the richness of the avocado. For anyone navigating a low-iodine approach, this recipe is a natural fit — every ingredient on the list is straightforward and easy to verify, with no seafood, dairy, or iodized salt in sight. Using fine sea salt instead of standard table salt is a small but meaningful swap that keeps things on track without sacrificing flavor. The whole thing comes together in a blender, chills in the fridge, and lands on the table looking like something from a restaurant. Finish it with a drizzle of good olive oil and a few fresh cilantro leaves, and you have a bowl that's as beautiful as it is satisfying.
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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 tasteChef's tipFine sea salt and table salt measure the same - no conversion needed.
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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