Description
Gluten-Free and Vegan
Ingredients
Scale
- 3 ripe avocado, peeled, pitted and chopped
- 2 cups plain dairy-free yogurt
- 1/3 cup cashews
- 1/3 cup fresh basil
- 1/3 cup vidalia onion, chopped
- 1 Tbsp. agave nectar
- 1 cup green tea, brewed and chilled
- 1 tsp. sea salt
- 1/4 tsp. freshly ground white pepper
- 2 chives, finely chopped
- 6 steamed asparagus, cut into 1/2 inch pieces and ends removed
Instructions
- In a food processor, combine avocado, yogurt almonds, fresh basil, onion, agave nectar, green tea, sea salt and pepper; pulse until smooth.
- Remove from blender; transfer to a bowl and cover. Place in the refrigerator for 2 hours.
- Ladle soup into four bowls; serve chilled. Garnish with chives.
- Prep Time: 10 mins