Pecan Free Apple, Avocado & Cucumber Gazpacho with Fresh Sage
This chilled green soup is the kind of thing that looks stunning in a bowl and tastes even better than it looks. Creamy avocado and crisp Granny Smith apple do the heavy lifting here, balanced by cool cucumber, a bright hit of apple cider vinegar, and the earthy warmth of fresh sage. Ground ginger and turmeric add just enough depth to keep things interesting without overpowering the fresh, garden-forward flavors. Everything goes straight into a blender, so there's no cooking involved — just blend, chill, and serve. The result is silky-smooth and naturally rich, with zero need for cream or any added thickeners. A drizzle of good olive oil and a few cucumber rounds on top make it feel genuinely restaurant-worthy. It's a brilliant option when you want something light, vibrant, and completely free of tree nut concerns without sacrificing any sophistication.
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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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