Vegan 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 cucumber come together with bright lime juice, fresh ginger, and earthy turmeric to create something that tastes far more complex than the effort involved. Everything goes straight into the blender, so there's no stovetop, no sautéing, and no heat required — just smooth, vibrant soup ready after a quick chill in the fridge. The turmeric gives it a gorgeous golden-green hue and a subtle warmth that plays beautifully against the cooling cucumber and citrusy lime. Every single ingredient here is naturally plant-based, so there's no need to swap or substitute a thing — it's effortlessly free of animal products without sacrificing any richness or satisfaction. A drizzle of good olive oil and a handful of fresh cilantro on top make it feel genuinely restaurant-worthy. Whether you're serving it as a starter or a light lunch, this is the kind of no-cook recipe that makes eating well feel completely effortless.
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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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