Avocado Asparagus Gazpacho

A chilled spring soup made with avocado, asparagus, and fresh herbs and spices for thick and creamy gazpacho.

3 medium avocados, pitted
1 pound asparagus, roasted or lightly steamed
2 cups unsweetened plain almond milk
2 cloves garlic
¼ cup chopped red onion
Juice of 2 lemons
Juice of 1 lime
1 tablespoon olive oil
½ teaspoon ground cumin
1 teaspoon sea salt
Freshly ground black pepper to taste
Garnish options: chopped chives, sprouts, pumpkin seeds, red pepper flakes, fresh herbs like cilantro and parsley

View the full recipe at Nutrition Stripped →