Black Pepper Free Apple, Avocado & Cucumber Gazpacho with Fresh Sage
This chilled green gazpacho is the kind of bowl that makes you stop and wonder why you haven't been blending cucumbers and avocado together your whole life. The Granny Smith apple brings a bright, tart lift that balances the richness of the avocado, while fresh sage gives the whole thing an herbal depth you don't usually expect from a cold soup. It's silky, vibrant, and genuinely refreshing — the kind of dish that feels fancy without requiring much effort at all. For anyone avoiding black pepper, this recipe is a natural fit. The seasoning leans on sea salt, ground ginger, and turmeric for warmth and complexity, so there's no need to reach for the pepper grinder at any point. Apple cider vinegar adds just enough brightness to keep things lively, and the result is a soup that tastes fully seasoned without a single compromise. Everything comes together in a blender, then chills in the fridge until the flavors settle into something cohesive and cool. A drizzle of good olive oil and a few fresh sage leaves on top make it feel like something you'd order at a restaurant — but it's entirely yours to make at home.
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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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