8ouncesasparagus, preferably pencil thin, tough ends trimmed and cut into 2-inch pieces
4ouncesbaby spinach, washed and drained
4scallions, trimmed and cut into 2-inch pieces
1ripe firm avocado, halved lengthwise, pitted and peeled
1/4cuppacked fresh mint leaves, plus more for garnish
2tablespoonsfresh lemon juice
Salt and ground pepper to taste
Halve cucumber lengthwise and cut one half into eight strips and the other half into 1/4-inch dice.
Puree the asparagus and 1/2 cup cold water in a blender until very smooth.
Add the spinach, scallions, cucumber strips, and another 1/2 cup water. Blend until completely smooth. Add the avocado, mint, and lemon juice and puree until smooth.
Add the remaining cup of water a little at a time, blending after each addition, until the soup reaches desired consistency.
Season to taste with salt and pepper.
If desired, cover and chill the soup at least 30 minutes and up to 1 day.
When ready to serve, divide the soup among 4 bowls and garnish with diced cucumber and a mint sprig.
Kirby cucumbers are small, usually 6 inches long or less, with bumpy green skins and firm flesh. They are the most common variety of pickling cucumbers that are super crunchy and very mild tasting.3*SmartPoints (Green plan)3*SmartPoints (Blue plan)3*SmartPoints (Purple plan)3*PointsPlus (Old plan)
Chilled Asparagus Soup with Spinach and Avocado Recipe
Amount Per Serving (1 /4th recipe)
Calories 119Calories from Fat 64
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Course: Lunch, Soup
Keyword: chilled summer soup, cold asparagus soup, no cook soup
Find this recipe online: https://simple-nourished-living.com/chilled-asparagus-soup-with-spinach-and-avocado-recipe/