
This chilled green soup is the kind of thing that looks stunning in a bowl and tastes even better than it looks. Creamy avocado forms the silky backbone, while Granny Smith apple adds a bright, tart lift and 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 give the whole thing a subtle warmth that sneaks up on you. It all comes together in a blender, which means the prep is minimal and the payoff is enormous. For anyone navigating a diet that rules out fungi, this is the kind of recipe that proves you are not missing a thing — every ingredient here is clean, whole, and completely straightforward. A drizzle of good olive oil and a few cucumber rounds on top turn it into something you'd happily serve at a dinner party. Make it ahead, let it chill, and it only gets better.
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Combine the chopped cucumber, avocado, apple, sage, parsley, shallot, garlic, apple cider vinegar, olive oil, cold water, salt, ginger, and turmeric in a blender.
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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