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.
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
- ¼ 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)
Method :
- Halve cucumber lengthwise; cut one half into eighths and the other into ¼-inch dice. Puree asparagus in a blender with ½ cup cold water until smooth.
- Add spinach, scallions, cucumber eighths, 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. 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).
- Divide soup among four bowls, and garnish each with diced cucumber, sorrel (if using), and a mint sprig. Serve immediately.
per
serving: 119
calories; 1.1 g saturated fat; 6 g unsaturated fat; 0 mg cholesterol; 11 g
carbohydrates; 3.9 g protein; 277 mg sodium; 6.4 g fiber
Tags:
Soups