Xanthan Gum Free Ginger-Turmeric Avocado Cucumber Gazpacho
This chilled, blended soup is a stunning bowl of cool green color and bold, layered flavor — creamy from ripe avocado, bright from fresh lime, and gently warming thanks to grated ginger and ground turmeric. It comes together entirely in a blender, which means no cooking, no thickeners, and no additives of any kind. For anyone navigating recipes that typically sneak in stabilizers or gums to achieve that silky, pourable texture, this one is a breath of fresh air — the avocado does all the work naturally. The result is genuinely luxurious without a single ingredient you'd need to second-guess. Scallion greens and fresh cilantro round out the flavor with an herby lift that keeps every spoonful feeling alive and vibrant. A short chill in the fridge is all it takes before you're ladling it into bowls and finishing with a drizzle of good olive oil. It's the kind of effortless, no-fuss recipe that feels far more impressive than the prep time deserves.
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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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