Vegan Asparagus Avocado Soup

• 3 ripe avocado, peeled, pitted and chopped
• 2 cups undeniable dairy-free yogurt
• 1/3 cup cashews
• 1/3 cup contemporary 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, nick into 1/2 inch pieces and ends eradicated

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1. In a meals processor, mix avocado, yogurt almonds, contemporary basil, onion, agave nectar, green tea, sea salt and pepper; pulse till tender.
2. Remove from blender; switch to a bowl and cowl. Diagram within the refrigerator for 2 hours.
3. Ladle soup into four bowls; help chilled. Garnish with chives.