Almond Free Apple, Avocado & Cucumber Gazpacho with Fresh Sage
This chilled green soup is the kind of thing you make once and then crave all summer long. Creamy avocado and crisp Granny Smith apple form the backbone of the flavor — rich and bright at the same time — while fresh sage gives it an herbal depth you don't usually find in a cold soup. Cucumber keeps everything cool and refreshing, and a touch of turmeric and ginger add just enough warmth to make it feel intentional rather than simple. The whole thing comes together in a blender, so there's no cooking involved and cleanup is minimal. Many gazpacho recipes or store-bought cold soups sneak in nut-based garnishes or almond milk for creaminess, but this one gets its silky texture entirely from avocado and olive oil — no tree nuts anywhere in the bowl. A short chill in the fridge lets the flavors settle and deepen before you ladle it out and finish with a drizzle of good olive oil. It's elegant enough for a dinner party starter and easy enough for a weekday lunch.
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Learn more →Ingredients
4 servings
- 2 medium english cucumbers (about 1 lb total), roughly chopped
- 2 ripe avocados, pitted and scooped
- 1 large granny smith apple, peeled, cored, and roughly chopped
- 2 tbsp fresh sage leaves, packed
- 2 tbsp fresh parsley leaves
- 1 small shallot, roughly chopped
- 1 clove garlic, roughly chopped
- 2 tbsp apple cider vinegar
- 3 tbsp extra-virgin olive oil, plus more for drizzling
- ½ cup cold water, plus more to thin
- ¾ tsp fine sea salt, plus more to taste
- ¼ tsp ground ginger
- ¼ tsp ground turmeric
For serving
- thinly sliced cucumber rounds, for serving (optional)
- fresh sage leaves, for serving (optional)
- extra-virgin olive oil drizzle, for serving (optional)
Instructions
- 1
Combine the chopped cucumber, avocado, apple, sage, parsley, shallot, garlic, apple cider vinegar, olive oil, cold water, salt, ginger, and turmeric in a blender.
- 2
Blend on high speed until completely smooth, about 60–90 seconds. If the soup is thicker than you'd like, add cold water 2 tbsp at a time and blend briefly until it reaches a pourable, spoonable consistency.
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