
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 brings a bright tartness that keeps everything lively, and cucumber adds that cool, refreshing depth you want in a no-cook summer dish. Fresh sage is the unexpected hero here — earthy and aromatic, it pairs beautifully with the gentle warmth of ground ginger and turmeric. Everything goes straight into a blender, so there's no stovetop, no fuss, and no hidden ingredients to second-guess — just whole, recognizable produce and pantry staples. A short chill in the fridge lets the flavors settle and meld into something that tastes far more complex than the effort involved. Finished with a drizzle of good olive oil and a few cucumber rounds, it's elegant enough for a dinner party starter but easy enough for a weekday lunch.
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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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