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Green Asparagus Cucumber Gazpacho

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This gazpacho is a cold soup and a perfect, fast and easy dish for a hot summer day.
It's a typical Spanish dish and has regularly tomatoes as a main ingredient.

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Ingredients

  • 300 g Green Asparagus - peeled and roughly diced (To garnish the soup put 4 asparagus tips and 2 tablespoons of green asparagus slices aside.)
  • 1 garden cucumber - peeled and roughly diced
  • 1 sweet pear - ripe and peeled
  • ½ Hass avocado - ripe
  • 2 tablespoons celery - diced
  • ½ scallion - sliced
  • 1 small garlic clove
  • 50g (¼ cup) white almonds or 1.5 tablespoon white almond paste
  • 500 ml (2 cups) ice cold water
  • 10 ice cubes
  • 1 teaspoon lime juice
  • ½ teaspoon maple syrup
  • Sea salt
  • Black pepper
  • 1 red fresh chili pepper - seeded and diced
  • 2 tablespoons green asparagus slices
  • 4 asparagus tips
  • 4 ice cubes

Details

servings 4
Level of difficulty Easy
Preparation time 12mins
Cooking time 3mins
Cost Average budget

Preparation

Step 1

Put green asparagus, cucumber, pear, avocado, celery, scallion, garlic, almonds, water and ice cubes in a blender.

Step 2

Add lime juice, maple syrup and season to taste with sea salt and black pepper.

Step 3

Blend all together till its smooth.

Step 4

Fill the gazpacho in four bowls or glasses. Put one ice cube in the gazpacho and a asparagus tip in a bowl.

Step 5

Garnish the soup with the asparagus slices or diced cucumber and the chili peppers.

Step 6

You can serve the gazpacho with some roasted baguette slices.

Put the soup bowls in the fridge while you prepare the soup. Serve the soup immediately after you finished blending.

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