Gelatin Free Apple, Avocado & Cucumber Gazpacho with Fresh Sage
This chilled green gazpacho is the kind of bowl that makes you feel instantly refreshed — creamy from ripe avocado, bright from Granny Smith apple, and cooling from English cucumber, all blended into something that tastes far more complex than the effort involved. Fresh sage and parsley give it an herbal depth that sets it apart from a standard cold soup, while ground ginger and turmeric add a subtle warmth that sneaks up on you in the best way. Everything goes straight into the blender, so there's no cooking, no fuss, and no mystery ingredients to worry about — just whole, recognizable produce and pantry staples. For anyone navigating gelatin-free eating, this is the kind of recipe that proves you're not missing out on anything; the avocado provides all the silky, luscious texture you could want, completely naturally. A short chill in the fridge lets the flavors settle and deepen before you ladle it into bowls and finish with a drizzle of good olive oil. It works beautifully as a light starter or a standalone warm-weather lunch, and the optional cucumber rounds and sage leaves on top make it look genuinely stunning with almost zero extra effort.
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!