Ingredients
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
1/4 cup fresh mint leaves, plus more for garnish
2 tablespoons freshly squeezed lemon juice
3/4 teaspoon coarse salt
Freshly ground pepper
4-6 fresh sorrel leaves, for garnish ( optional)
Preparation
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 avacaco, mint leaves, and lemon juice; puree until smooth, adding remaining water a litter 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. Cut sorrel into fine strips, if using. Garnish with diced cucumber, sorrel, and a mint sprig. Serve immediately.
Serving: 4
