Macadamia Free Ginger-Turmeric Avocado Cucumber Gazpacho
Cool, creamy, and vibrantly green, this chilled soup is the kind of thing you want to make on a sweltering afternoon when turning on the stove feels like a personal offense. Ripe avocado gives the base a silky, almost velvety body, while English cucumber keeps everything light and refreshing. Fresh ginger and ground turmeric add a warm, earthy kick that makes this feel far more complex than a five-minute blender recipe has any right to be. A hit of lime juice and a handful of cilantro brighten the whole bowl, and the scallion greens weave in just enough savory depth to keep it interesting. Because everything goes straight into the blender, there's no cooking involved — just blend, chill, and serve. It's naturally free from tree nuts of any kind, so you can skip the label-reading and just enjoy it. Finish with a drizzle of good olive oil and a few extra cilantro leaves, and it looks like something you'd pay twelve dollars for at a trendy café.
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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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