Carrageenan Free Apple, Avocado & Cucumber Gazpacho with Fresh Sage
This chilled green gazpacho is the kind of bowl that makes you feel like you're eating something genuinely good for you — and actually enjoying every spoonful. Creamy avocado forms the silky base, while Granny Smith apple brings a bright tartness that keeps things lively, and English cucumber adds that clean, cooling freshness you want in a no-cook summer soup. Fresh sage is the unexpected hero here, lending an earthy, almost floral depth that sets this apart from anything you'd find in a carton at the store. Speaking of which, many packaged soups and plant-based products sneak in thickeners and stabilizers that can be hard to spot on a label — this recipe skips all of that entirely, relying on whole fruits and vegetables to create its naturally velvety texture. A little apple cider vinegar sharpens everything up, ground ginger and turmeric add warmth without heat, and a finishing drizzle of good olive oil pulls it all together beautifully. Just blend, chill, and serve — it's an effortless recipe that rewards patience with a bowl that tastes far more complex than its ingredient list suggests.
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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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