Chilled Asparagus Soup with Spinach and Avocado

• 1 Kirby cucumber, peeled
• 8 ounces asparagus, preferably pencil thin, tough ends trimmed and spears cut into 2-inch pieces
• 2 cups cold water
• 4 ounces spinach, trimmed, washed well, and drained
• 4 scallions, trimmed and cut into 2-inch lengths
• 1 ripe, firm avocado, halved lengthwise, pitted, and peeled
• 1/4 cup packed fresh mint, plus more for garnish
• 2 tablespoons fresh lemon juice
• Coarse salt and freshly ground pepper
• 4 to 6 fresh sorrel leaves, cut into fine strips, for garnish (optional)

1. Halve cucumber lengthwise; cut one half into eighths and the other into 1/4-inch dice.
2. Puree asparagus in a blender with 1/2 cup cold water until smooth.
3. Add spinach, scallions, cucumber eighths, and another 1/2 cup water.
4. Blend until completely smooth.
5. Add avocado, mint, and lemon juice; puree until smooth, adding remaining 1 cup water a little at a time until soup reaches desired consistency.
6. Add 3/4 teaspoon salt, and season with pepper.
7. Scrape down sides of blender with a flexible spatula, and puree 5 seconds more.
8. If you would like the soup chilled, refrigerate at least 30 minutes (and up to 1 day, covered).
9. Divide soup among four bowls, and garnish each with diced cucumber, sorrel (if using), and a mint sprig.
10. Serve immediately.
11. (Per Serving)
12. Calories: 119g
13. Saturated: 1.1g
14. Unsaturated Fat: 6g
15. Cholesterol: 0mg
16. Carbohydrates: 11g
17. Protein: 3.9g
18. Sodium: 277mg
19. Fiber: 6.4g

cucumber, thin, cold water, spinach, scallions, avocado, fresh mint, lemon juice, salt, fresh sorrel leaves

Taken from www.epicurious.com/recipes/food/views/chilled-asparagus-soup-with-spinach-and-avocado-394157 (may not work)