Asparagus Gazpacho
Matthew Kadey, MS, RD
Matthew Kadey, MS, RD
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46 Calories
8 g Carbs
3 g Protein
0 g Fat
Total Time
Servings
4 servings

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.

Ingredients

  • 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

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Directions

Prep:
Cook:
Total:
  1. 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.
  2. 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.
  3. Garnish options include pumpkin seeds, feta, chopped chives, and shaved parmesan.

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