Low Iodine Apple, Avocado & Cucumber Gazpacho with Fresh Sage
This chilled green soup is the kind of thing you'll want to make on repeat all summer long — cool, creamy, and packed with bright, herby flavor from fresh sage and parsley. Blending cucumber, ripe avocado, and tart Granny Smith apple together creates a silky base that feels indulgent without relying on any dairy or high-iodine ingredients. For anyone navigating iodine restrictions, this recipe is a genuinely satisfying find — every ingredient on the list is naturally low in iodine, so there's no need to scrutinize labels or swap anything out. Apple cider vinegar and a touch of ground ginger and turmeric add just enough complexity to keep each spoonful interesting. The whole thing comes together in a blender, then chills in the fridge until the flavors meld into something that tastes far more sophisticated than the effort involved. Finish it with a drizzle of good olive oil and a few thin cucumber rounds, and you've got a bowl that looks as beautiful as it tastes.
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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 tasteChef's tipFine sea salt and table salt measure the same - no conversion needed.
- 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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