Wheat Free Ginger-Turmeric Avocado Cucumber Gazpacho
Cool, creamy, and vibrantly green, this chilled soup is the kind of thing you'll want to make on repeat all summer long. Ripe avocado gives it a silky, almost luxurious body, while fresh cucumber keeps every spoonful light and refreshing. Grated ginger and ground turmeric add a warm, earthy kick that makes this feel far more interesting than your average blended soup. Everything goes straight into the blender — no stovetop, no fuss — and a quick chill in the fridge is all it takes before it's ready to serve. Because the entire recipe is built around whole fruits, vegetables, and pantry staples, there's nothing here that sneaks in gluten or grain-based thickeners, which can be a real headache with store-bought soups and chilled bisques. A drizzle of good olive oil and a handful of fresh cilantro on top pull the whole bowl together beautifully. It's the kind of dish that looks impressive at a dinner party but honestly couldn't be simpler to pull off.
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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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