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 fresh sage adds an herbal depth you don't often find in cold soups. Cucumber keeps it refreshing and light, making the whole thing feel like a proper summer meal rather than just a starter. Everything goes straight into the blender — no stovetop, no complicated technique — and a short rest in the fridge lets the flavors settle into something genuinely special. The ingredient list is entirely whole foods and fresh produce, so there's no need to scan labels or second-guess anything hiding in a packaged product. A finishing drizzle of good olive oil and a few cucumber rounds turn it into something you'd happily serve at a dinner party, even though it takes almost no effort to pull together.
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 →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
