Serves 4-6
Chilled Asparagus Gazpacho
Chilled gazpacho of any kind is such a joy on a hot day. The core ingredients change as the season progresses as gazpacho is not just reserved for tomatoes – this one is all about asparagus. These juicy little stems contain important vitamins, minerals, and fibre to help support our digestion, and are only in season for a few weeks during May and June so I celebrate this short season as much as I can. This soup is a very easy, on the run options but also a lovely starter to serve to guests (and so pretty, don’t you think?).
INGREDIENTS
- 400g asparagus
- 1 avocado
- 50 ml coconut milk
- 1 small cucumber or a 60g piece
- 20 g basil
- 10g mint
- small clove of garlic
- A pinch of salt
- Juice of 1 lime
- 700 ml ice cold water
- A handful of grapes, halved for garnish – optional
STEP-BY-STEP
Remove the woody ends of the asparagus and blanch for 1-2 minutes depending on thickness, refresh in ice cold water. Trim 20 tips and save for garnish.
Blend the remaining asparagus with the rest of the ingredients with half of the water until creamy and smooth. Add the remaining water, adjusting if necessary to get the texture, it should be thick and creamy, put still pourable.
Chill for a few hours in the fridge before serving with the asparagus tips and a scattering of grapes.
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