Shellfish Free Ginger-Turmeric Avocado Cucumber Gazpacho
Cool, creamy, and vibrantly green, this chilled blender soup is the kind of thing you make once and then crave all summer long. Ripe avocado gives it a silky, almost velvety body, while English cucumber keeps everything fresh and light. Freshly grated ginger and ground turmeric add a warm, earthy kick that makes this feel like so much more than a simple no-cook soup. A squeeze of lime and a handful of cilantro brighten the whole bowl, and the scallion greens tie it all together without overpowering the other flavors. Because every ingredient goes straight into the blender, there's no stovetop, no complicated technique, and absolutely no concern about hidden seafood derivatives sneaking in through a store-bought base or broth. Just blend, chill, and serve with a drizzle of good olive oil and a few extra cucumber slices for texture. It's an effortless, plant-forward bowl that genuinely delivers on both flavor and freshness.
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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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