Yeast Free Ginger-Turmeric Avocado Cucumber Gazpacho
Cool, creamy, and vibrantly green, this chilled soup is the kind of thing you want on a hot day when you need something refreshing but genuinely satisfying. Ripe avocado gives it a silky, almost velvety body, while English cucumber keeps everything light and hydrating. Fresh ginger and ground turmeric add a warm, earthy kick that makes the flavor far more complex than the short ingredient list suggests. Lime juice brightens the whole bowl and keeps the avocado from dulling in color or taste. For anyone navigating a yeast-free lifestyle, this recipe is a natural fit — every ingredient is whole and unprocessed, with no fermented components, vinegars, or leavening agents anywhere in sight. It all comes together in a blender in under two minutes, then just needs a rest in the fridge to chill down to the perfect temperature. Finish it with a drizzle of good olive oil and a few fresh cilantro leaves, and it looks as impressive as anything you'd order at a restaurant.
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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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