MSG Free Ginger-Turmeric Avocado Cucumber Gazpacho
This chilled soup is a stunning bowl of cool, creamy green that tastes as vibrant as it looks. Ripe avocado gives it a silky, almost velvety body, while fresh cucumber keeps everything light and refreshing — no cooking required, just a blender and a little patience while it chills. Grated ginger adds a gentle warmth that plays beautifully against the brightness of fresh lime juice, and ground turmeric brings an earthy depth along with that gorgeous golden-green hue. Every single ingredient here is whole and unprocessed, so there's no need to scrutinize labels or worry about hidden additives sneaking into your bowl. Scallion greens and fresh cilantro round out the flavor with a subtle savory lift that makes this feel like so much more than the sum of its parts. It's the kind of dish that's equally at home as a light lunch or an elegant starter, especially when finished with a drizzle of good olive oil and a scatter of fresh herbs.
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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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