Shellfish Free Apple, Avocado & Cucumber Gazpacho with Fresh Sage
Cold soup skeptics, this one is genuinely worth your attention. Creamy avocado, crisp Granny Smith apple, and cool English cucumber come together in a blender to create something silky, bright, and surprisingly complex — with fresh sage and parsley adding an herbal depth you wouldn't expect from such a simple process. A touch of ground ginger and turmeric gives the whole thing a subtle warmth that keeps it from feeling one-note, while apple cider vinegar sharpens everything into balance. Because this is a pure blender recipe built entirely from whole fruits, vegetables, and pantry staples, there's zero guesswork about hidden seafood-derived additives or cross-contact concerns that can sneak into store-bought chilled soups and dressings. Everything goes into the blender, gets blitzed until smooth, and then chills until the flavors settle into something that tastes far more considered than the effort involved. A finishing drizzle of good olive oil and a few cucumber rounds make it feel genuinely elegant at the table. It's the kind of dish that works as a light starter, a warm-weather lunch, or an impressive first course when you want to put something beautiful in front of people without spending your afternoon in a hot kitchen.
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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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