BHA & BHT Free Apple, Avocado & Cucumber Gazpacho with Fresh Sage

Total time50 min

Prep time20 min

Cook time0 min

BHA & BHT Free Apple, Avocado & Cucumber Gazpacho with Fresh Sage

This chilled green gazpacho is the kind of bowl that stops you mid-sip — cool, creamy, and layered with flavor from fresh herbs, tart apple, and silky avocado. Everything goes straight into the blender, so there's no cooking involved and no long list of processed shortcuts to worry about. That matters when you're avoiding synthetic preservatives like BHA and BHT, which tend to sneak into packaged soups, shelf-stable broths, and store-bought dressings. Here, every ingredient is whole and recognizable: cucumber, Granny Smith apple, fresh sage and parsley, a splash of apple cider vinegar, and good extra-virgin olive oil. The ground ginger and turmeric add a subtle warmth that plays beautifully against the bright, grassy base. A short chill in the fridge lets the flavors come together before you ladle it into bowls and finish with a drizzle of olive oil and a few fresh sage leaves. It's elegant enough for a dinner party starter and easy enough to make on a weeknight when you want something refreshing and genuinely clean.

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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
Bragg Organic Raw-Unfiltered Apple Cider Vinegar - 32 fl oz Bragg Organic Apple Cider Vinegar Heinz All Natural Apple Cider Vinegar Spectrum Naturals Organic Apple Cider Vinegar Filtered Dynamic Health Organic Apple Cider Vinegar with Mother
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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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