Nutmeg Free Ginger-Turmeric Avocado Cucumber Gazpacho
This chilled blender soup is everything you want on a sweltering day — silky, vibrant, and packed with flavor from fresh ginger, ground turmeric, and bright lime juice. The ripe avocado gives it a luxuriously creamy texture without any dairy, while English cucumber keeps things cool and refreshing all the way through. Many classic cold soups lean on warm spices like nutmeg to add depth, but this one builds its complexity entirely through ginger's gentle heat and turmeric's earthy warmth — no substitutions needed. Every ingredient in the bowl is straightforward and easy to verify, so there's no guesswork about what's actually in your soup. It comes together in a single blender, chills in the fridge, and lands on the table looking genuinely stunning with its pale green color and fresh cilantro garnish. Whether you're serving it as a starter or a light lunch, it's the kind of recipe that feels far more impressive than the effort involved.
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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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