Soy Free Ginger-Turmeric Avocado Cucumber Gazpacho
This chilled blender soup is the kind of thing you make once and immediately want to keep on rotation all summer long. Creamy avocado and cool English cucumber come together with bright lime juice, fresh ginger, and ground turmeric for a bowl that feels both refreshing and surprisingly complex. The golden-green color alone is enough to stop the scroll. Everything goes straight into the blender — no cooking, no stovetop, no fuss — and a short chill in the fridge is all it takes before it's ready to serve. Soy shows up in so many packaged soups and store-bought cold broths, often tucked into flavor bases or emulsifiers, so blending your own from whole ingredients is a genuinely clean alternative. A drizzle of good olive oil and a handful of fresh cilantro on top make it feel like something you'd order at a nice café. It's light enough for a starter but rich enough from the avocado to hold its own as a warm-weather lunch.
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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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