Another Recipe Kitchen Tested by the Party Saviors

Spring Soup

Healthy, easy, full of springtime flavor and no cooking.  What more could you ask for?
PREP TIME: 15 minutes 

1 cucumber, peeled

1/2 pound pencil-thin asparagus, ends trimmed

2 cups cold water, divided

1/4 pound spinach, stems removed, well rinsed

4 scallions, cut into 2 inch lengths

1 ripe avocado, pitted and peeled

1/4 cup fresh mint leaves, plus more for garnish

2 tablesppons freshly squeezed lemon juice

3/4 teaspoon coarse salt

Freshly ground pepper to taste

4 to 6 fresh sorrel leaves, cut into thin strips (for garnish (optional))

  1. Cut cucumber in half lengthwise.  Cut one half into eighths and dice the other half (1/4- inch pieces).  Cut asparagus spears into 2-inch lengths.  Place cucumber and 1/2 cup water in blender and puree until smooth.
  2. Add to blender, spinach, scallions, cucumber eighths, and another 1/2 cup of water; puree until smooth.  Add avocado, mint leaves, and lemon juice; puree until smooth, adding remaining water a little at a time until soup is desired consistency.  Add salt and pepper to taste.  Scrape down sides of blender with spatula; puree for 5 more seconds.
  3. Divide soup among four bowls; garnish each with diced cucumber, sorrel (if using), and a mint sprig.  Serve immediately.
  4. Soup can be chilled for 1-2 hours and served cold.  Especially good for hot summer days.