Cashew Free Apple, Avocado & Cucumber Gazpacho with Fresh Sage
This chilled green soup is the kind of thing that looks stunning in a bowl and tastes even better than it looks. Creamy avocado forms the silky backbone, while Granny Smith apple brings a bright tartness that keeps everything lively, and cucumber adds that cool, refreshing edge you want in a no-cook summer dish. Fresh sage is the unexpected hero here — earthy and slightly floral, it lifts the whole blend in a way that feels genuinely sophisticated. A pinch of turmeric and ground ginger add gentle warmth without overpowering the freshness, and a splash of apple cider vinegar ties it all together with just the right amount of zing. Everything goes straight into the blender, so there's almost no prep beyond a bit of chopping, and the fridge does the rest of the work while you go about your day. It's naturally free from tree nuts of any kind — no swaps needed, no label-checking required — because every ingredient here is whole, simple, and exactly what it says it is. Finish each bowl with a drizzle of good olive oil and a few fresh sage leaves, and it looks like something you'd order at a nice restaurant.
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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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