When it's too hot and humid to cook, this blended soup is the perfect solution. It's quick and easy, doesn't weigh you down in the heat, and takes advantage of all the wonderful vegetables in season in the spring.
Scallions, asparagus, and cucumbers
Cucumbers
Baby spinach
Avocado
Spring Green Soup
This soup can be served straight from the blender, when it is still frothy, or well chilled during warmer months. Use sorrel as a garnish; its bright, lemony flavor is a wonderful accent. If you are unable to find pencil-thin asparagus, you can trim thicker stalks with a vegetable peeler or paring knife.
INGREDIENTS
Serves 4.
- 1 cucumber, peeled
- 1/2 pound pencil-thin asparagus, tough ends trimmed
- 2 cups cold water
- 1/4 pound spinach, tough stems removed, rinsed well
- 4 scallions, cut into 2-inch lengths
- 1 ripe avocado, pitted and peeled
- 1/2 cup chickpeas
- 1/4 cup fresh basil leaves, plus more for garnish
- 2 tablespoons freshly squeezed lemon juice
- 3/4 teaspoon coarse salt
- Freshly ground pepper
DIRECTIONS
- Halve cucumber lengthwise; cut one half into eighths and the other into 1/4- inch dice. Set aside. Cut asparagus spears into 2-inch lengths. Puree in a blender with 1/2 cup cold water until smooth.
- Add spinach, scallions, cucumber eighths, and another 1/2 cup water. Blend until thoroughly pureed. Add avocado, basil leaves, and lemon juice; puree until smooth, adding remaining water a little at a time until soup is desired consistency. Add salt, and season with pepper. Scrape down sides of blender with a rubber spatula, and puree 5 seconds more.
- Divide soup among four bowls; garnish each with diced cucumber, chick peas, and a sprig of basil. Serve immediately.
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