Chilled Asparagus Soup with Spinach and Avocado

Name: Chilled Asparagus Soup with Spinach and Avocado
Yield: Serves 4
Ingredients: 1 Kirby cucumber, peeled; 8 ounces asparagus, preferably pencil thin, tough ends trimmed and spears cut into 2-inch pieces; 2 cups cold water; 4 ounces spinach, trimmed, washed well, and drained; 4 scallions, trimmed and cut into 2-inch lengths; 1 ripe, firm avocado, halved lengthwise, pitted, and peeled; 1/4 cup packed fresh mint, plus more for garnish; 2 tablespoons fresh lemon juice; Coarse salt and freshly ground pepper; 4 to 6 fresh sorrel leaves, cut into fine strips, for garnish (optional)

January 26, 2012

Serve this no-cook soup straight from the blender when it is still frothy, or well chilled during warmer months. Bright, lemony sorrel makes a nice garnish. If you are unable to find pencil-thin asparagus, trim thicker stalks with a vegetable peeler or paring knife.

Recipe information

Yield
Serves 4

Ingredients

1 Kirby cucumber, peeled

8 ounces asparagus, preferably pencil thin, tough ends trimmed and spears cut into 2-inch pieces

2 cups cold water

4 ounces spinach, trimmed, washed well, and drained

4 scallions, trimmed and cut into 2-inch lengths

1 ripe, firm avocado, halved lengthwise, pitted, and peeled

1/4 cup packed fresh mint, plus more for garnish

2 tablespoons fresh lemon juice

Coarse salt and freshly ground pepper

4 to 6 fresh sorrel leaves, cut into fine strips, for garnish (optional)

Preparation

Step 1
Halve cucumber lengthwise; cut one half into eighths and the other into 1/4-inch dice. Puree asparagus in a blender with 1/2 cup cold water until smooth.
Step 2
Add spinach, scallions, cucumber eighths, and another 1/2 cup water. Blend until completely smooth. Add avocado, mint, and lemon juice; puree until smooth, adding remaining 1 cup water a little at a time until soup reaches desired consistency. Add 3/4 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).
Step 3
Divide soup among four bowls, and garnish each with diced cucumber, sorrel (if using), and a mint sprig. Serve immediately.
Nutrition Information
Step 4
(Per Serving)
Step 5
Calories: 119g
Step 6
Saturated: 1.1g
Step 7
Unsaturated Fat: 6g
Step 8
Cholesterol: 0mg
Step 9
Carbohydrates: 11g
Step 10
Protein: 3.9g
Step 11
Sodium: 277mg
Step 12
Fiber: 6.4g

Power Foods

TagsCold Soup Soup Soup/Stew Asparagus Vegetable Spinach Leafy Greens Avocado Starter Lunch Dinner Nut Free Gluten Free Dairy Free Vegan Vegetarian Easy Make Ahead No-Cook Blender Spring Cookbooks

Recipe information

Ingredients

Preparation

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Nutrition Information

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Recipe notes