Pescatarian Apple, Avocado & Cucumber Gazpacho with Fresh Sage
This chilled green soup is the kind of thing that makes you rethink what a blender is capable of. Creamy avocado forms the silky backbone, while Granny Smith apple brings a bright, tart lift that keeps everything from feeling heavy. Fresh sage and parsley add an herbal depth that's a little unexpected and completely addictive, and a pinch of turmeric and ginger give the whole bowl a subtle warmth that lingers. Everything goes into the blender, gets blitzed until smooth, and then chills until the flavors settle into something that tastes far more complex than the effort involved. It's naturally pescatarian-friendly without any substitutions or workarounds — just whole, plant-based ingredients doing exactly what they're supposed to do. Finish it with a ribbon of good olive oil and a few cucumber rounds, and it looks as stunning 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 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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