Nightshade Free Ginger-Turmeric Avocado Cucumber Gazpacho
Cold, creamy, and vibrantly green, this chilled soup is everything you want on a warm day — silky avocado blended with crisp cucumber, bright lime, and a warming undercurrent of fresh ginger and turmeric. Traditional gazpacho almost always leans on tomatoes and peppers, which puts it firmly off the table for anyone avoiding nightshades, but this version sidesteps that entirely without sacrificing any of the refreshing, restaurant-worthy appeal. The avocado does the heavy lifting here, giving the soup a lush, velvety body that feels indulgent even though it comes together in a single blender. Scallion greens add a gentle onion note without the nightshade risk that bell peppers or paprika would bring, and the turmeric gives the whole bowl a gorgeous golden-green hue along with its earthy depth. A quick chill in the fridge is all it takes before you're ladling it into bowls and finishing with a drizzle of good olive oil and a scatter of fresh cilantro. It's the kind of dish that looks like you spent hours on it but asks almost nothing of you in return.
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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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