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 notes

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