Pregnancy Friendly Ginger-Turmeric Avocado Cucumber Gazpacho
Cool, creamy, and loaded with ingredients that actually pull their weight during pregnancy, this chilled soup is the kind of thing you'll want to keep in the fridge all week. Ripe avocado gives it a silky, satisfying body while English cucumber keeps everything light and hydrating — two qualities that feel especially welcome when your appetite is unpredictable. Fresh ginger is the real star here, lending a bright, warming kick that also happens to be one of the most well-known natural remedies for nausea. Ground turmeric adds a subtle earthiness and a gorgeous golden-green hue without overpowering the delicate flavors. Lime juice and cilantro round everything out with a little brightness, and the whole thing comes together in a blender with zero cooking required. Because there's no raw fish, soft cheese, or deli meat involved, this is a bowl you can enjoy with total peace of mind. Serve it straight from the fridge with a drizzle of olive oil and a few cucumber slices on top for a lunch or light dinner that feels genuinely restorative.
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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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