Chilled soup with aspargus
Nutrient rich and perfect for the hot days still remaining-you will love this soup. Great for summer and fall. Serves 4 Serve this no-cook soup straight from the blender or well chilled during warmer months. 1 cucumber peeled 8 ounces asparagus 2 cups cold water 4 ounces spinach 4 scallions 1 ripe, firm avocado ¼ cup chopped mint 2 tablespoons fresh squeezed lemon juice Coarse sea salt and freshly ground pepper 1 Italian parsley sprig METHOD: 1. Halve cucumber lengthwise; cut into eighths. Puree asparagus in a blender with ½ cup cold water until smooth. 2. Add spinach, scallions, cucumber, and another ½ 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 ¾ teaspoon salt and season with pepper. 3. Chill soup for at least 30 minutes or eat at room temperature. 4. Divide soup among four bowls, and garnish with Italian parsley sprig.  

Share This Story

About Author:

Picture of Etta Hornsteiner

Etta Hornsteiner

Etta Hornsteiner has spent 12 years as an Educator teaching both English and Acting. Her love for fitness led her into bodybuilding competitions and later into a career as a personal trainer. She holds a Bachelor of Arts degree with honors from Acadia University in Nova Scotia, Canada in English and minors in Sociology and Spanish, a Master’s degree in Education with emphasis in Theatre from Regent University in Virginia Beach, Virginia, a Master's degree in Integrative Health and Wellness Coaching from Maryland University of Integrative Health, and a coaching certificate from Duke Integrative Health. She is certified by the National Board of Health and Wellness Coaching and the International Coaching Federation. She is the author of the Ten Guiding Lights to Health and Wholeness.

Related Posts

Stay Connected With Our Newsletter

Your email is safe with us. We don’t spam & your email won’t be shared.