Cool, creamy, and vibrantly green, this chilled soup is the kind of thing you want to make on a sweltering afternoon when turning on the stove feels completely out of the question. Ripe avocado gives it a silky, almost velvety body, while English cucumber keeps everything refreshing and light. Fresh ginger and ground turmeric add a warm, earthy kick that makes the flavor far more interesting than a standard gazpacho — you get brightness from the lime, a little heat from the ginger, and that gorgeous golden-green color from the turmeric all in one bowl. Everything goes straight into the blender, so the technique is genuinely simple: blend, taste, chill, and serve. The scallion greens and cilantro round out the flavor without overpowering it, and a final drizzle of good olive oil over the top makes it feel a little luxurious. It's naturally plant-based without any substitutions or workarounds — just whole, fresh ingredients doing exactly what they're supposed to do. Serve it as a starter, a light lunch, or a make-ahead dish that gets even better after a longer rest in the fridge.
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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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