Pescatarian Ginger-Turmeric Avocado Cucumber Gazpacho
This chilled blender soup is the kind of thing that makes a hot afternoon feel instantly manageable — cool, creamy, and loaded with bright flavor from fresh lime, ginger, and cilantro. Ripe avocado gives it that silky, almost velvety body without any dairy, while ground turmeric adds a subtle earthiness and a gorgeous golden-green hue. The whole thing comes together in a blender, which means minimal effort and virtually no cleanup standing between you and a seriously satisfying bowl. It's naturally plant-forward and fits seamlessly into a pescatarian lifestyle without any swaps or workarounds — just whole, clean ingredients doing all the heavy lifting. A quick chill in the fridge lets the flavors meld and deepens everything, so patience pays off here. Finish it with a drizzle of good olive oil and a few fresh cilantro leaves, and it looks like something you'd order at a nice restaurant.
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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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