Chilled Asparagus Soup With Spinach & Avocado
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
1 cucumber, peeled1 cup asparagus, preferably pencil thin, tough end strimmed and spears cut into 2-inch pieces2 cups cold water4 ounces spinach, trimmed,washed well, and drained4 scallions, trimmed and cut into 2-inch lengths1 ripe, firm avocado,halved lengthwise, pitted,and peeled¼ cup packed fresh mint2 tablespoons fresh lemon juiceCoarse salt and freshly ground pepper
1. Halve cucumber lengthwise; cut one half into eighths and the other into ¼-inch dice. Puree asparagus in a blender with ½ cup cold water until smooth.
2. Add spinach, scallions, cucumber eighths, and another ½ cupwater. Blend until completely smooth. Add avocado, mint, and lemon juice; puree until smooth, adding remaining 1 cup water a littleat a time until soup reaches desired consistency. Add ¾ teaspoon salt,and season with pepper. Scrape down sides of blender with a flexible spatula, and puree 5 seconds more. If you would like the soup chilled,refrigerate at least 30 minutes (and up to 1 day, covered).
3. Divide soup among four bowls, and garnish each with diced cucumber and a mint sprig. Serve immediately
Serving Size: Serves 4
2. Add spinach, scallions, cucumber eighths, and another ½ cupwater. Blend until completely smooth. Add avocado, mint, and lemon juice; puree until smooth, adding remaining 1 cup water a littleat a time until soup reaches desired consistency. Add ¾ teaspoon salt,and season with pepper. Scrape down sides of blender with a flexible spatula, and puree 5 seconds more. If you would like the soup chilled,refrigerate at least 30 minutes (and up to 1 day, covered).
3. Divide soup among four bowls, and garnish each with diced cucumber and a mint sprig. Serve immediately
Serving Size: Serves 4
Nutritional Info Amount Per Serving
- Calories: 62.6
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 32.4 mg
- Total Carbs: 8.5 g
- Dietary Fiber: 2.8 g
- Protein: 2.9 g
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