Seed Oil Free Ginger-Turmeric Avocado Cucumber Gazpacho
This chilled blender soup is the kind of thing that looks impressive on the table but comes together with almost no effort — just fresh ingredients, a good blender, and a little time in the fridge. Creamy avocado and cool cucumber form the base, while fresh ginger, ground turmeric, and lime juice layer in brightness and a gentle warmth that makes every spoonful feel intentional. Extra-virgin olive oil is the only fat in the recipe, which means you're completely clear of the refined seed and vegetable oils that sneak into so many store-bought soups and dressings. Everything here is whole, recognizable, and exactly what it says it is. The turmeric gives the soup a gorgeous golden-green hue, and a garnish of sliced cucumber and a drizzle of olive oil makes it look like something you'd order at a nice restaurant. It's a genuinely satisfying no-cook meal that works beautifully as a light lunch or an elegant starter when you want something clean and vibrant without any compromise.
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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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