Pistachio Free Ginger-Turmeric Avocado Cucumber Gazpacho
Cool, creamy, and vibrantly green, this chilled blender soup is the kind of dish that feels both refreshing and genuinely nourishing. Ripe avocado gives it a silky, almost velvety body, while English cucumber keeps things light and hydrating. Fresh ginger and ground turmeric add a warm, earthy kick that makes the whole bowl feel a little more interesting than your average cold soup. A squeeze of lime and a handful of cilantro brighten everything up, so each spoonful has real depth without being heavy. Because every ingredient goes straight from your cutting board into the blender, there's no cooking involved and no risk of cross-contact from shared equipment or mystery additives hiding in a store-bought version. It's a smart, wholesome choice for anyone navigating nut allergies or sensitivities, since the richness here comes entirely from avocado and olive oil. Serve it straight from the fridge with a drizzle of good olive oil and a few extra cilantro leaves for a presentation that looks far more impressive than the effort required.
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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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