A chilled spring soup made with avocado, asparagus, and fresh herbs and spices for thick and creamy gazpacho. —Nutrition Stripped
medium avocados, pitted
asparagus, roasted or slightly steamed
unsweetened almond milk
chopped red onion
fresh group pepper
In This Recipe
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.
Store leftovers in an airtight glass container for up to 1 week. Enjoy chilled or gently warm before serving.