Chilled Asparagus Gazpacho
What You Need
- 1 1/2 pounds fresh asparagus, ends trimmed and cut into 1-inch pieces
- 1 small onion, chopped
- 1 jalapeno, chopped (optional- omit for no spice)
- 2 garlic cloves, minced
- 2 Tbsp olive oil
- 1 cup chopped ripe avocado
- 2/3 cup coconut milk
- 6 cups chicken or vegetable broth
- 1/2 tsp salt
- 1/2 tsp black pepper
- Shaved fresh asparagus and Croutons, for topping
Prep Time: 10 min
Cook Time: 20 min
4
Fresh Asparagus
What You Do
In a medium pot, heat olive oil over medium heat. Add onion and jalapeno. Cook until tender. Next, add asparagus and cook till slightly soft. Add the minced garlic and cook for an additional 2 minutes.
Turn off the heat, add avocado, coconut milk, and broth. Puree by adding mixture to a blender or use an immersion blender.
Season soup with salt and pepper. Place in a sealed container to chill in the fridge.
Serve with shaved asparagus and croutons for garnish.
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