Mustard Free Ginger-Turmeric Avocado Cucumber Gazpacho
This chilled blended soup is the kind of thing you make once and then crave all summer long. Creamy avocado and cool cucumber come together in a silky, pale-green base that feels indulgent without being heavy. Fresh ginger and ground turmeric give it a warm, earthy backbone that keeps every spoonful interesting, while lime juice and scallion greens brighten the whole bowl. For anyone navigating mustard-free eating, this recipe is naturally in the clear — every ingredient is straightforward, with no condiments or spice blends that might sneak in hidden mustard. The blender does all the real work, and a short chill in the fridge is all it takes to pull everything together into something genuinely restaurant-worthy. Finish with a drizzle of good olive oil and a few fresh cilantro leaves, and you've got a dish that looks as beautiful as it tastes.
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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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