Citric Acid Free Apple, Avocado & Cucumber Gazpacho with Fresh Sage
This chilled green soup is silky, cooling, and surprisingly complex — creamy avocado and crisp cucumber form the base, while Granny Smith apple adds a gentle tartness that keeps everything bright without relying on lemon or lime juice. For anyone avoiding citric acid, that swap matters more than it might seem, since so many cold soups and dressings lean on citrus as their primary acid source. Here, apple cider vinegar does the lifting instead, delivering just enough tang to balance the richness of the avocado. Fresh sage is the unexpected star, lending an earthy, almost floral depth that makes this feel far more sophisticated than a simple blended vegetable soup. Ground ginger and turmeric round out the flavor with a subtle warmth that lingers pleasantly in the background. A drizzle of good olive oil and a few cucumber rounds on top turn it into something you'd genuinely want to serve at a dinner party. It comes together entirely in a blender, chills in the fridge, and tastes even better once the flavors have had a little time to settle.
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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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