Mediterranean Diet Friendly Ginger-Turmeric Avocado Cucumber Gazpacho
This chilled, blended soup is everything a warm-weather meal should be — cool, creamy, and packed with bright, layered flavor. Ripe avocado gives it a silky body, while fresh cucumber keeps things light and refreshing, and a hit of grated ginger alongside ground turmeric adds a gentle warmth that makes each spoonful genuinely interesting. A generous pour of extra-virgin olive oil and a squeeze of fresh lime juice round everything out in a way that feels both vibrant and deeply satisfying. It's the kind of dish that fits naturally into a plant-forward, olive-oil-centric way of eating — wholesome ingredients doing all the heavy lifting with zero compromise on taste. The whole thing comes together in a blender, then chills in the fridge until you're ready to serve, making it an ideal make-ahead option for lunch or a light starter. Finish with a drizzle of good olive oil and a handful of fresh cilantro, and you've got a bowl that looks as stunning as it tastes.
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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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