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Green gazpacho soup with asparagus

Name: Green gazpacho soup with asparagus
Prep time: 35 min
Total time: 35 min
Yield: Serves 4
Cuisine: Spanish recipes
Ingredients: 500g asparagus, trimmed (or wild asparagus or hop shoots, if possible); 100g stale white rustic bread, diced; 4 tbsp extra-virgin olive oil, plus extra to drizzle; 3 tbsp sherry vinegar or wine vinegar; 1 cucumber, peeled and deseeded; 2 garlic cloves

Published: 31 May 06
Updated: 18 Mar 24

Gazpacho is a Spanish recipe for chilled soup, using all kinds of healthy vegetables. This version uses asparagus and cucumber for a refreshing warm-weather dish.

Browse more cold soup recipes.

Easy
June 2006

Test kitchen approved

Serves 4
Takes 35 min to make, plus cooling and chilling

Gazpacho is a Spanish recipe for chilled soup, using all kinds of healthy vegetables. This version uses asparagus and cucumber for a refreshing warm-weather dish.

Browse more cold soup recipes.

Vegetarian recipes

Nutrition: per serving

Calories: 203kcals
Fat: 12.3g (1.8g saturated)
Protein: 6.6g
Carbohydrates: 16.6g (4.3g sugar)
Salt: 0.3g

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Ingredients

500g asparagus, trimmed (or wild asparagus or hop shoots, if possible)
100g stale white rustic bread, diced
4 tbsp extra-virgin olive oil, plus extra to drizzle
3 tbsp sherry vinegar or wine vinegar
1 cucumber, peeled and deseeded
2 garlic cloves

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Method

Bring 1 litre water to the boil and add 1 teaspoon salt. Meanwhile, cut the asparagus in half, separating the stalks and spears. Cook the spears for 11/2-2 minutes, until just tender. Lift out with a slotted spoon, drain and refresh under cold water. Set aside.
Bring the water to a simmer and cook the stalks gently for 10 minutes, until very tender. Remove from the heat and cool in the cooking liquid.
Pop the bread into a bowl with the oil and vinegar. Add half the cooking liquid and let the bread soak it up for 5 minutes. Dice the cucumber and garlic and add to the bowl.

Put the rest of the cooking liquid and stalks in a blender and blitz to a soup. Strain, discarding the pulp.
Add the soaked bread, cucumber and garlic to a blender and whizz until smooth. Whizz in soup until you reach the consistency you want. Season and chill.
Divide between bowls, drizzle with a little oil and serve with the spears.