Mushroom Free Ginger-Turmeric Avocado Cucumber Gazpacho
Cool, creamy, and vibrantly green, this chilled soup is the kind of thing that makes summer feel effortless. Ripe avocado gives it a silky, almost velvety body, while English cucumber keeps everything fresh and light. Fresh ginger and ground turmeric bring a gentle warmth and earthy depth that lifts the whole bowl without overpowering the delicate flavors. A squeeze of lime and a handful of cilantro round it out with brightness, making every spoonful feel lively and clean. The whole thing comes together in a blender, then chills until it's perfectly cold and pourable — no cooking required. Finished with a drizzle of good olive oil and a few extra cucumber slices, it's as beautiful to look at as it is to eat.
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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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