Seed Oil Free Apple, Avocado & Cucumber Gazpacho with Fresh Sage
This chilled green gazpacho is the kind of bowl that makes you rethink what soup can be — bright, creamy, and packed with fresh flavor without a drop of heat required. Ripe avocado gives it a silky, luxurious body while Granny Smith apple adds a crisp tartness that keeps everything lively. Fresh sage and parsley bring an herbal depth that feels genuinely sophisticated, and a touch of ginger and turmeric rounds it all out with subtle warmth. Extra-virgin olive oil is the only fat in the recipe, making it a clean, straightforward choice for anyone avoiding industrially processed seed oils — no canola, no sunflower, no mystery blends hiding in the bowl. The whole thing comes together in a blender, then chills in the fridge until the flavors meld into something that tastes far more involved than the effort required. A finishing drizzle of good olive oil and a few cucumber rounds turn it into something you'd genuinely be proud to serve at a dinner party or a lazy summer lunch.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!