Refreshing Green Asparagus Gazpacho

Ingredients

• 500g (1.1 lb) green asparagus, trimmed and chopped 500g (1.1 lb) green asparagus, trimmed and chopped
• 2 large cucumbers, peeled and chopped 2 large cucumbers, peeled and chopped
• 4 ripe green tomatoes, chopped 4 ripe green tomatoes, chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1/4 cup extra virgin olive oil 1/4 cup extra virgin olive oil
• 2 tablespoons sherry vinegar 2 tablespoons sherry vinegar
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 cup fresh basil leaves, plus extra for garnish 1/4 cup fresh basil leaves, plus extra for garnish
• 1/4 cup fresh parsley leaves, plus extra for garnish 1/4 cup fresh parsley leaves, plus extra for garnish
• 1/4 cup fresh chives, chopped, plus extra for garnish 1/4 cup fresh chives, chopped, plus extra for garnish
• 1/4 cup Greek yogurt, for serving (optional) 1/4 cup Greek yogurt, for serving (optional)

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat: 12g (Saturated Fat: 2g)
• Carbohydrates: 16g (Sugar: 8g)
• Protein: 4g
• Fiber: 6g
• Salt: 1.2g

Preparation

1. 1.
   In a large pot of boiling water, blanch the asparagus for 2 minutes. Drain and transfer to an ice bath to cool. Drain again and set aside.
2. 2.
   In a blender or food processor, combine the blanched asparagus, cucumbers, tomatoes, garlic, olive oil, sherry vinegar, salt, black pepper, cumin, paprika, basil leaves, parsley leaves, and chives. Blend until smooth and creamy.
3. 3.
   Taste and adjust the seasoning if needed. If the gazpacho is too thick, add a little water and blend again.
4. 4.
   Transfer the gazpacho to a large bowl or individual serving bowls. Cover and refrigerate for at least 2 hours to allow the flavors to meld.
5. 5.
   Serve the chilled gazpacho garnished with fresh basil, parsley, chives, and a dollop of Greek yogurt, if desired.

Treat your ingredients with care...

• Green asparagus — Make sure to trim the tough ends of the asparagus before chopping. The asparagus should be blanched briefly to retain its vibrant green color and crisp texture.
• Sherry vinegar — If you don't have sherry vinegar, you can substitute it with red wine vinegar or apple cider vinegar for a slightly different flavor profile.

Tips & Tricks

• For a smoother texture, strain the gazpacho through a fine-mesh sieve before chilling.
• Adjust the seasoning according to your taste preferences. You can add more salt, pepper, or vinegar if desired.
• Serve the gazpacho with crusty bread or croutons for added texture and flavor.
• Customize the garnishes by adding diced cucumbers, cherry tomatoes, or crumbled feta cheese.
• To make it spicier, add a pinch of cayenne pepper or a few drops of hot sauce.

Serving advice

Serve the Green Asparagus Gazpacho chilled in individual bowls or as a starter in small shot glasses for a stylish presentation. Accompany it with a side of crusty bread or garlic bread for a complete meal.

Presentation advice

To enhance the presentation, drizzle a swirl of olive oil on top of the gazpacho just before serving. Sprinkle some freshly ground black pepper and a few extra chopped herbs for an added pop of color.