Celery Free Apple, Avocado & Cucumber Gazpacho with Fresh Sage
This chilled green gazpacho is the kind of recipe that makes you rethink what a cold soup can be — bright, creamy, and layered with flavor from the very first spoonful. Ripe avocado gives it a silky, luxurious body while Granny Smith apple adds a crisp tartness that keeps everything lively. Fresh sage and parsley bring an herbal depth that feels genuinely sophisticated, and a pinch of turmeric and ginger round out the flavor with just enough warmth to make it interesting. The whole thing comes together in a blender, which means minimal prep and zero cooking — just blend, chill, and serve. Traditional gazpacho recipes often sneak in celery for crunch or bitterness, but this version skips it entirely without sacrificing any complexity, leaning on cucumber and apple to do that work instead. A drizzle of good olive oil and a few cucumber rounds on top make it feel restaurant-worthy with almost no extra effort. It's the perfect make-ahead dish for warm days when you want something nourishing, refreshing, and a little unexpected.
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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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