Wheat Free Apple, Avocado & Cucumber Gazpacho with Fresh Sage
Cold soup skeptics, this one is genuinely going to win you over. Creamy avocado and crisp Granny Smith apple form an unexpectedly dreamy base, while fresh sage and parsley give the whole bowl an herby, almost floral lift that feels nothing like your standard tomato gazpacho. A touch of ground ginger and turmeric adds quiet warmth underneath all that cool, green freshness. Everything goes straight into a blender — no cooking, no complicated technique — so it comes together fast and cleans up even faster. Since every ingredient here is naturally free of wheat and grain-based thickeners, there's no need to audit labels or swap anything out; the recipe just works as written. A final drizzle of good olive oil and a few thin cucumber rounds turn each bowl into something that looks genuinely impressive at the table. Make it ahead, let it chill, and it only gets better.
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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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