Emulsifier Free Apple, Avocado & Cucumber Gazpacho with Fresh Sage
This chilled green soup is the kind of thing that looks impressive on the table but comes together entirely in a blender — no cooking, no fuss. Creamy avocado and crisp Granny Smith apple do the heavy lifting here, giving the soup a naturally velvety body without any additives or stabilizers whatsoever. That's the quiet win for anyone avoiding emulsifiers: the richness you'd normally expect from processed ingredients is achieved entirely through whole foods and good olive oil. Fresh sage and parsley add an herby depth that keeps it from tasting like a simple green smoothie, while ground ginger and turmeric bring just enough warmth to balance the cool, tart base. A splash of apple cider vinegar brightens everything and ties the flavors together beautifully. After a quick chill in the fridge, the soup settles into something that tastes genuinely considered — the kind of dish you'd order at a farm-to-table restaurant and then immediately try to recreate at home.
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!