Rice Free Apple, Avocado & Cucumber Gazpacho with Fresh Sage
Cold soup skeptics, this one is going to win you over. Creamy avocado, crisp Granny Smith apple, and cool English cucumber come together in a blender to create something that's silky, bright, and genuinely refreshing — with fresh sage adding an herby depth you wouldn't expect. The tart apple cider vinegar and a whisper of ginger and turmeric give the whole bowl a gentle zing that keeps every spoonful interesting. Everything here is naturally grain-free and built entirely from whole fruits, vegetables, and herbs, so there's nothing to swap or second-guess. It all comes together in a blender, chills in the fridge, and lands on the table looking like something from a restaurant. A drizzle of good olive oil and a few cucumber rounds on top make it feel just a little bit fancy without any extra effort.
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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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