Peanut Free Ginger-Turmeric Avocado Cucumber Gazpacho
Cool, creamy, and vibrantly green, this chilled soup is the kind of thing you want to make on a sweltering afternoon when turning on the stove feels like a personal offense. Ripe avocado gives it a silky, almost luxurious body, while fresh cucumber keeps everything light and refreshing. Grated ginger and ground turmeric add a warm, earthy kick that makes the whole bowl feel a little more interesting than your average blended soup. A squeeze of lime and a handful of cilantro tie it all together with bright, herby freshness. Everything goes straight into the blender — no cooking, no fuss — and a short chill in the fridge is all it takes before it's ready to serve. The ingredient list is naturally free from nuts of any kind, so there's no need to scrutinize labels or worry about hidden allergens sneaking in. Finish each bowl with a drizzle of good olive oil and a few extra cilantro leaves, and it looks as impressive 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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