Oats Free Apple, Avocado & Cucumber Gazpacho with Fresh Sage
Cold soup done right is genuinely one of summer's great pleasures, and this green gazpacho delivers a bowl that's creamy, bright, and deeply refreshing without a drop of dairy or a single grain in sight. Ripe avocado gives it that silky, lush body while Granny Smith apple brings a crisp tartness that keeps everything lively. Fresh sage and parsley add an herbal depth that feels surprisingly sophisticated for something you make entirely in a blender. A touch of ground ginger and turmeric rounds out the flavor with gentle warmth — just enough to make you wonder what exactly is in this thing. For anyone navigating an oat-free lifestyle, this kind of recipe is a genuine gift: every ingredient is naturally free of grains, so there's no label-scanning or substitution anxiety involved. The whole process is essentially blend, chill, and serve, which means it's as low-effort as it is impressive. Finish each bowl with a drizzle of good olive oil and a few cucumber rounds, and it looks like something you'd order at a nice restaurant.
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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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