Eosinophilic Esophagitis Friendly Apple, Avocado & Cucumber Gazpacho with Fresh Sage
Cold, creamy, and completely blended smooth, this chilled green soup is a genuinely exciting way to eat well when your ingredient list feels limited. Cucumber and ripe avocado form a silky base that blends into something almost luxurious, while Granny Smith apple adds a bright, tart lift that keeps every spoonful from feeling heavy. Fresh sage and parsley bring real herbal depth without relying on any of the common trigger ingredients that make so many restaurant soups off-limits. A touch of ground ginger and turmeric rounds out the flavor in a way that feels warming even in a cold dish. Because everything goes straight into the blender and gets strained of any chunky texture, it's a genuinely gentle option for anyone managing esophageal sensitivity — no tough fibers, no hidden dairy, no wheat. Apple cider vinegar and a finishing drizzle of olive oil are all it takes to make this feel like something you'd order at a nice café rather than a workaround meal. It chills in the fridge and actually gets better as the flavors settle, making it a smart make-ahead option for busy weeks.
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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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