Cool, creamy, and vibrantly green, this chilled soup is the kind of thing that makes you rethink what a blender is capable of. Ripe avocado gives it a silky, almost luxurious body, while Granny Smith apple adds a bright tartness that keeps every spoonful lively. Fresh sage and parsley bring an herbal depth that feels genuinely sophisticated, and a pinch of turmeric and ginger give the whole bowl a subtle warmth that sneaks up on you in the best way. Everything goes straight into the blender and blends down to a smooth, pourable consistency — no cooking, no fuss, just good ingredients doing their thing. A short chill in the fridge lets the flavors settle and meld, so by the time you ladle it into bowls it tastes like you planned it hours in advance (even if you didn't). A finishing drizzle of olive oil and a few cucumber rounds on top make it look effortlessly elegant. It's naturally free from tree nuts at every step, with no swaps or substitutions needed — just clean, whole ingredients from start to finish.
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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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