Spring's quintessential vegetable is a great stand-in for tomatoes in this version of the iconic cold Spanish soup. Blending in jalapeño adds a kick to each spoonful. Serve for lunch or dinner, and consider making the gazpacho a day or two in advance, as the flavors only get better when left lingering in the fridge. Garnish options include pumpkin seeds, feta, chopped chives, and shaved parmesan.
- 1 bunch asparagus, woody ends trimmed
- ½ cup low-sodium vegetable broth
- 1 green bell pepper, chopped
- ½ cucumber, chopped
- ⅓ cup fresh basil leaves, chopped
- 2 jalapeno pepper, diced
- 1 tbsp scallions, sliced
- Bring a large pot of salted water to a boil. Add asparagus and blanch for 1 minute or until bright green and slightly tender. Drain and transfer asparagus to a bowl of ice water to cool. Drain asparagus when thoroughly cooled.
- Place broth or water, asparagus, green pepper, cucumber, basil, jalapeño, scallions, garlic, lemon zest, white wine vinegar, salt, cumin, and black pepper in a blender or food processor. Blend until smooth. With the blender on low, slowly add the olive oil. Chill for at least 2 hours before serving.
- Garnish options include pumpkin seeds, feta, chopped chives, and shaved parmesan.