Pecan Free Ginger-Turmeric Avocado Cucumber Gazpacho
This chilled blender soup is the kind of thing you make once and immediately want to keep in your fridge all week. Creamy avocado and cool cucumber form the silky base, while fresh ginger and ground turmeric bring a warm, earthy brightness that makes every spoonful feel a little unexpected. A squeeze of lime and a handful of cilantro round everything out into something that tastes far more complex than the effort involved. The whole thing comes together in a blender, then just needs a rest in the fridge to get properly cold and let the flavors settle. For anyone navigating tree nut allergies, this is a genuinely satisfying bowl — rich and creamy from the avocado alone, with zero nuts anywhere in the mix. Finished with a drizzle of good olive oil and a few fresh cucumber slices, it's the kind of no-cook dish that looks stunning without any fuss.
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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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