Walnut Free Ginger-Turmeric Avocado Cucumber Gazpacho
This chilled soup is the kind of thing you make once and immediately want to keep on rotation all summer long. Creamy avocado and crisp English cucumber come together in the blender with bright lime juice, fresh ginger, and earthy turmeric for a bowl that tastes both refreshing and surprisingly complex. The golden-green color alone is enough to stop a scroll, and the flavor backs it up completely. Because everything goes straight into the blender — no cooking, no complicated prep — it comes together quickly and chills in the fridge until you're ready to serve. Tree nut concerns can make creamy soups tricky since many recipes lean on cashew cream or similar additions, but the richness here comes entirely from ripe avocado and a drizzle of good olive oil. Topped with thin cucumber slices and a few fresh cilantro leaves, it's the kind of dish that looks like you put in way more effort than you actually did.
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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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