Seeds Free Apple, Avocado & Cucumber Gazpacho with Fresh Sage

Total time50 min

Prep time20 min

Cook time0 min

Seeds Free Apple, Avocado & Cucumber Gazpacho with Fresh Sage

Cool, creamy, and vibrantly green, this chilled soup is the kind of dish that feels almost too beautiful to eat — almost. Cucumber and ripe avocado form a silky, lush base, while Granny Smith apple brings a bright tartness that keeps every spoonful lively and refreshing. Fresh sage and parsley add an herbal depth that elevates this well beyond a basic blended soup, and a pinch of turmeric and ginger give it a subtle warmth that lingers in the best way. The whole thing comes together in a blender, making it genuinely effortless — no cooking required, just blend, chill, and serve. For anyone navigating a seeds-free lifestyle, this recipe is a natural fit: every ingredient is whole, fresh, and straightforward, with no hidden seed oils or seed-derived additives to worry about. A finishing drizzle of good olive oil and a few cucumber rounds turn it into something that looks like it came out of a restaurant kitchen. It's the perfect make-ahead lunch or elegant starter on a warm day.

About Fig

Fig 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
Bragg Organic Raw-Unfiltered Apple Cider Vinegar - 32 fl oz Bragg Organic Apple Cider Vinegar Heinz All Natural Apple Cider Vinegar Spectrum Naturals Organic Apple Cider Vinegar Filtered Dynamic Health Organic Apple Cider Vinegar with Mother
See all
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!