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.
