Capsaicin Free Apple, Avocado & Cucumber Gazpacho with Fresh Sage
This chilled green soup is a stunning bowl of cool, creamy comfort — silky avocado and crisp cucumber blended with tart Granny Smith apple for a gazpacho that feels both refreshing and surprisingly satisfying. The fresh sage is the real star here, lending an herbal depth that makes this feel far more sophisticated than a simple blender soup has any right to be. A pinch of ground ginger and turmeric round out the flavor without adding any heat, which is exactly the point — every ingredient was chosen with care to keep this completely free of capsaicin while still delivering bold, layered taste. Apple cider vinegar brightens the whole thing and keeps the avocado from feeling heavy, while a drizzle of good olive oil at the end adds a finishing richness. For anyone navigating a sensitivity to chili peppers or spicy compounds, finding a gazpacho that doesn't rely on jalapeño or hot sauce for its kick can feel like a real challenge — this one proves you don't need any of that to make a bowl worth coming back to. Chill it until it's thoroughly cold, ladle it into your best bowls, and let the color alone do the talking.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!