Author Notes
A chilled spring soup made with avocado, asparagus, and fresh herbs and spices for thick and creamy gazpacho. —Nutrition Stripped
Ingredients
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3
medium avocados, pitted
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1 pound
asparagus, roasted or slightly steamed
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2 cups
unsweetened almond milk
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2
cloves garlic
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1/4 cup
chopped red onion
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2
lemons, juiced
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1
lime, juiced
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1 tablespoon
olive oil
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1/2 teaspoon
ground cumin
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1 teaspoon
sea salt
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1 teaspoon
fresh group pepper
Directions
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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.
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Store leftovers in an airtight glass container for up to 1 week. Enjoy chilled or gently warm before serving.
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Garnish with optional garnish ingredients.
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