Anti Inflammatory Ginger-Turmeric Avocado Cucumber Gazpacho
Cool, creamy, and vibrantly green, this chilled soup is the kind of dish that feels like a reset button on a hot day. Fresh ginger and ground turmeric are the real stars here — both are widely recognized for their anti-inflammatory properties, and blending them directly into the soup means every spoonful delivers their benefits without any fuss. Ripe avocado gives the base a silky, almost buttery texture, while English cucumber keeps things light and refreshing. A hit of fresh lime juice and cilantro brightens the whole bowl so it never feels heavy or medicinal despite how genuinely nourishing it is. Extra-virgin olive oil pulls double duty — blended in for richness and drizzled on top for a glossy, restaurant-worthy finish. The whole thing comes together in a blender, then chills until you're ready to serve, making it an effortless option for meal prep or a stunning starter when you have guests. It's the rare recipe that looks impressive, tastes incredible, and quietly does something good for your body all at once.
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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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