Xanthan Gum Free Apple, Avocado & Cucumber Gazpacho with Fresh Sage
This chilled green gazpacho is the kind of recipe that makes you rethink what a blender is capable of. Creamy avocado forms the silky base, while Granny Smith apple adds a bright, tart lift and English cucumber keeps everything cool and refreshing. Fresh sage and parsley bring an herbal depth that feels genuinely sophisticated, and a pinch of turmeric and ginger round out the flavor with just enough warmth to keep things interesting. The whole thing comes together in a single blender — no thickeners, no stabilizers, no additives of any kind — just whole fruits, vegetables, and pantry staples doing all the work naturally. That makes it a genuinely stress-free choice for anyone avoiding xanthan gum, which tends to sneak into store-bought soups and blended products more often than you'd expect. A short chill in the fridge lets the flavors settle and deepen before you ladle it into bowls with a drizzle of good olive oil. It's elegant enough for a dinner party starter but easy enough to make on a weeknight when you want something light and nourishing.
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!