A creamy asparagus and basil soup - perfect chilled, or even served warm. Please visit http://rawxy.com/2011/06/asparagus-and-basil-soup/ for more :)
This quick easy Summer cooler is like “liquid guacamole” that kicked me into a pleasure-induced coma that had me “coat-checking” my teeth and dreaming up a recipe for a “taco in a glass”. I have deliberately kept this soup simple. It is deceptively rich – with a subtle flavor that dances across the palate before leaving a lasting impression. Have a few tastes before you add more pizzazz. Also, allow for some chilling time to allow the flavors to infuse. Traditional gazpacho is made with cold water with purists serving it at room temperature. However, I find that avocados can get a bit warm after being blended; and I prefer to enjoy this soup chilled. I served this soup as a main meal garnished with extra avocado, tomato, cilantro, and green onions. If you serve it with all the toppings in soup bowls – this recipe serves about 4 – 6 people. But, those of you who are less indulgent avocado connoisseurs might find that “a little goes a long way”. If this is the case, you can stretch this recipe to 8 people and serve it in small ramekins or glasses for an appetizer. Alternatively, the base is flavorful enough to stand alone. It has a smooth, creamy texture and flavor and is delicious served as a tiny taster in shot glasses. You could jazz this up with a dash of Tabasco and a sprig of cilantro. Yummo! This recipe is a wonderful allergy-friendly dish for something different on a hot Summer’s day, gluten-free, dairy-free, nut-free, egg-free and soy-free. Thankfully – not taste free!