This chilled blender soup is bright, creamy, and deeply refreshing — the kind of thing that feels fancy but comes together with almost no effort. Ripe avocado gives it a silky, lush body while English cucumber keeps everything cool and light, and the combination of fresh ginger and ground turmeric adds a warm, earthy kick that makes each spoonful genuinely interesting. A squeeze of lime and a handful of cilantro round it all out with a little brightness and herbal lift. Every single ingredient here is naturally free of seeds, so there's no swapping, substituting, or label-reading required — just blend and chill. The whole process is as simple as loading a blender, which means it's a great option for warm days when you want something nourishing without turning on the stove. Serve it topped with extra cucumber and a drizzle of good olive oil for a presentation that looks far more impressive than the effort involved.
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Add the chopped cucumbers, avocado, cold water, lime juice, olive oil, grated ginger, turmeric, scallion greens, cilantro, and sea salt to a blender.
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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