Paleo Ginger-Turmeric Avocado Cucumber Gazpacho
Cool, creamy, and loaded with anti-inflammatory power, this chilled blended soup is the kind of dish that makes you feel genuinely good about what you're eating. Ripe avocado gives it a silky, almost luxurious body, while fresh cucumber keeps everything bright and refreshing — no cooking required, just a blender and a little patience while it chills. Fresh ginger and ground turmeric bring a warm, earthy kick that plays beautifully against the lime juice and cilantro, layering real depth into something that comes together in minutes. Every single ingredient here is whole and unprocessed, so there's nothing to second-guess or swap out — it's naturally grain-free, legume-free, and dairy-free without any workarounds. The finishing drizzle of extra-virgin olive oil and a handful of fresh cilantro turn a simple blended soup into something you'd happily serve at a dinner party. Whether you're meal-prepping for the week or need a fast, nourishing lunch, this gazpacho delivers serious flavor with almost zero effort.
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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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