Here is another cold, delicious, nutritious soup recipe that I like to share. It is a great lunch alternative during summer and only takes 10 minutes to make it.

Servings: 2-3

Preparation time: 5 minutes

Cooking time: 3 minutes

Total time: 10 minutes

Ingredients:

1 bunch of asparagus ends trimmed

2 cups of nonfat yogurt

½ cup of water

1 clove of crushed garlic

½ cup of pickled red onions see the recipe at Pickled Red Onions (optional)

2 tablespoons of fresh lemon juice

1 teaspoon of olive oil

½ teaspoon of salt

½ teaspoon of black pepper

Directions:

1-Blanching the Asparagus: Fill a large bowl with ice and water and set aside. Bring a skillet of water to boil. When the water starts to boil, add the asparagus. Give those 2-4 minutes in the water before removing from heat. Submerge asparagus into ice bath. Once asparagus spears have cooled, drain them.

2-Add yogurt, lemon juice, garlic, water, asparagus and salt into a blender. Blend them until smooth about 2-4 minutes.

3-Place the soup into serving bowls. Top with pickled onions, drizzle olive oil and sprinkle black pepper on top.

Enjoy!