Avocado Asparagus Gazpacho

By • April 28, 2016 0 Comments

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Author Notes: A chilled spring soup made with avocado, asparagus, and fresh herbs and spices for thick and creamy gazpacho.Nutrition Stripped


Serves 4

  • 3 medium avocados, pitted
  • 1 pound asparagus, roasted or slightly steamed
  • 2 cups unsweetened almond milk
  • 2 cloves garlic
  • 1/4 cup chopped red onion
  • 2 lemons, juiced
  • 1 lime, juiced
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground cumin
  • 1 teaspoon sea salt
  • 1 teaspoon fresh group pepper
  1. Using a high speed blender, combine all ingredients except the roasted asparagus, until smooth. Add asparagus to the blender and pulse to desired thickness- I like to leave the asparagus quite chunky but you have the option to completely puree it with the other ingredients to make a smooth soup.
  2. Store leftovers in an airtight glass container for up to 1 week. Enjoy chilled or gently warm before serving.
  3. Garnish with optional garnish ingredients.

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