Best 7 Aparagus Gazpacho Verde Recipes

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**Asparagus Gazpacho Verde: A Refreshing and Vibrant Spring Soup**

As the days grow longer and the weather warms, we crave dishes that are light, refreshing, and packed with flavor. Enter asparagus gazpacho verde, a vibrant and delicious chilled soup that's perfect for a spring or summer meal. This plant-based soup is made with fresh asparagus, cucumber, green bell pepper, garlic, and a variety of herbs, all blended together until smooth and creamy. The result is a soup that's both refreshing and satisfying, with a beautiful green color that's sure to impress your guests. In addition to the classic asparagus gazpacho verde recipe, this article also includes variations for a roasted red pepper gazpacho and a spicy gazpacho. So whether you're looking for a simple and refreshing soup or something with a little more kick, you're sure to find a gazpacho recipe that you'll love.

Check out the recipes below so you can choose the best recipe for yourself!

GREEN GAZPACHO RECIPE - EASY GAZPACHO VERDE



Green Gazpacho Recipe - Easy Gazpacho Verde image

My delicious and easy green gazpacho recipe is the perfect cold soup for summer.

Provided by Lauren Aloise

Categories     Soup

Time 10m

Number Of Ingredients 13

4-6 medium green tomatoes (about 2 lbs., roughly chopped (be sure to use green tomatoes, and not unripe ones))
1 small cucumber (seeded and roughly chopped)
1/2 green bell pepper (roughly chopped)
1/2 small white onion (roughly chopped)
1 small garlic cloves
1/2 medium avocado (make sure it is ripe)
1/2 cup parsley (chopped)
1/4 cup mint (chopped)
Salt to taste (start with a big pinch)
2 teaspoons sherry vinegar (you can adjust at the end if you like more)
1 tablespoon of fresh lemon juice (to prevent browning)
1/2 cup extra virgin olive oil
1/4 cup spinach (optional - but this will enhance the gazpacho's green color)

Steps:

  • Add the vegetables to your blender (except for the avocado and herbs)
  • Add the tablespoon of lemon juice
  • Pulse and then blend on high speed for a few minutes until completely pureed
  • Add the avocado, herbs, salt, and sherry vinegar and blend
  • While blending on low speed, slowly add the olive oil
  • Add the spinach for a punch of green color (optional)
  • Taste and adjust for salt and vinegar. If the gazpacho is too thick, add a bit of ice cold water. Strain if you wish for a smoother version.
  • Enjoy!

Nutrition Facts : Calories 332.17 kcal, Carbohydrate 13.49 g, Protein 3.14 g, Fat 31.2 g, SaturatedFat 4.34 g, Sodium 100.38 mg, Fiber 4.52 g, Sugar 7.24 g, ServingSize 1 serving

BEST GAZPACHO



Best Gazpacho image

More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time. Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it's not the watered-down salsa or grainy vegetable purée often served in the United States. This version has no bread and is a creamy orange-pink rather than a lipstick red. That is because a large quantity of olive oil is required for making delicious gazpacho, rather than take-it-or-leave it gazpacho. The emulsion of red tomato juice, palest green cucumber juice and golden olive oil produces the right color and a smooth, almost fluffy texture.

Provided by Julia Moskin

Categories     dinner, easy, lunch, quick, soups and stews, appetizer

Time 20m

Yield 8 to 12 servings, about 1 quart

Number Of Ingredients 8

About 2 pounds ripe red tomatoes, cored and roughly cut into chunks
1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks
1 cucumber, about 8 inches long, peeled and roughly cut into chunks
1 small mild onion (white or red), peeled and roughly cut into chunks
1 clove garlic
2 teaspoons sherry vinegar, more to taste
Salt
1/2 cup extra-virgin olive oil, more to taste, plus more for drizzling

Steps:

  • Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
  • With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
  • Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
  • Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.

Nutrition Facts : @context http, Calories 122, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 11 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 365 milligrams, Sugar 4 grams

GAZPACHO



Gazpacho image

For fresh veggie-packed refreshment, try Ina Garten's Gazpacho soup recipe from Barefoot Contessa on Food Network; it's best served cold on a hot summer day.

Provided by Ina Garten

Categories     appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper

Steps:

  • Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
  • After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

CREAMY GREEN GAZPACHO



Creamy Green Gazpacho image

Provided by Joe Yonan

Categories     Soup/Stew     Leafy Green     Tomato     No-Cook     Vegetarian     Quick & Easy     Avocado     Cucumber     Summer     Healthy     Watercress

Number Of Ingredients 15

1 medium tomato, cored and cut into quarters
1 small cucumber, peeled and cut into large chunks
Flesh from 1/2 avocado, cut into large chunks
3 large basil leaves
1/2 jalapeño (optional)
3/4 cup lightly packed watercress or baby spinach leaves
1 small celery stalk (optional)
1 clove garlic, crushed
1 tablespoon red wine vinegar, or more to taste
1 tablespoon honey
2 ice cubes
Filtered water (optional)
Kosher or sea salt
Freshly ground black pepper
1 teaspoon extra-virgin olive oil

Steps:

  • Reserve one-quarter of the tomato, two cucumber chunks, two avocado chunks, and one basil leaf. Combine and finely chop for garnish.
  • Stem and seed the jalapeño half and reserve the seeds. Cut the jalapeño into several pieces. Combine one or two pieces of the jalapeño with the remaining tomato, cucumber, avocado, and basil and the watercress or spinach, celery, garlic, red wine vinegar, honey, and ice cubes in a blender or the bowl of a food processor; puree until smooth. Add 1/4 cup or more water to thin the mixture, if necessary.
  • Taste and season with salt, pepper, and more vinegar, if needed. If you want the soup spicier, add more of the jalapeño, a little at a time, as well as some of the seeds if desired, blending and tasting after each addition. Refrigerate until cold, then pour into a bowl and top with the reserved chopped tomato, cucumber, avocado, and basil and a drizzle of olive oil, and eat.

GAZPACHO VERDE



Gazpacho Verde image

Based on a recipe I discovered in The Moosewood Restaurant Kitchen Garden by David Hirsch. Refreshing as the tomato-based version, this one takes advantage of produce available earlier in the season. Other greens, such as arugula, and herbs can be included. The original recipe calls for fresh dill, but I did not have any in the garden. If you don't have nasturtiums, add a couple of fresh, red radishes instead.

Provided by soup nut

Categories     Spinach

Time 21m

Yield 4 serving(s)

Number Of Ingredients 16

1 quart water
4 ounces fresh spinach, washed and dried in a spinner
3 scallions, trimmed and roughly chopped
1/4 cup loosely packed fresh parsley leaves
4 fresh nasturtium leaves
3 large fresh basil leaves
1 cucumber, roughly chopped
1 tablespoon extra virgin olive oil
1 large garlic clove, chopped
2 tablespoons fresh lime juice
1 1/2 cups vegetable stock
1/4 teaspoon salt
fresh ground black pepper
1 scallion, white and green parts, finely chopped
1 cucumber, finely diced
thin slices lime

Steps:

  • Bring the water to boil. Add the spinach and 3 chopped scallions and simmer 1 minute. Drain and rinse with cold water to stop the cooking and preserve the bright green color. Transfer to a blender with all but the last three ingredients. Blend until smooth. Add the finely chopped scallion and diced cucumber. Chill until very cold. To serve, ladle into bowls and float a lime slice on top. Garnish with a nasturtium flower.

Nutrition Facts : Calories 69, Fat 3.7, SaturatedFat 0.6, Sodium 182.7, Carbohydrate 8.9, Fiber 2, Sugar 3.2, Protein 2.4

GRILLED ASPARAGUS WITH GAZPACHO VINAIGRETTE



Grilled Asparagus With Gazpacho Vinaigrette image

A recipe from the famous Hotel Galvez in Galveston, Texas. And now a little history: After the Great Storm of 1900-when a massive hurricane devastated Galveston, Texas - a group of prominent businessmen, dedicated to the economic recovery of the island, knew there was a desperate need of a luxury beachfront hotel to fill the void that was left when the Beach Hotel burned down in 1898. At a cost of more than $1 million, the St. Louis firm of Mauran & Russell designed and built Hotel Galvez - a six-story Spanish Colonial Revival building named for Bernardo de Galvez, the Spanish colonial governor who chartered the Texas Gulf Coast and for whom the city is named. When it opened in 1911, the luxury hotel offered 275 elegant guestrooms, some with private baths. In 1912, Hotel Monthly billed it as one of the "most richly furnished seaside hotels in America". The public areas featured a barbershop, candy shop, drugstore, soda fountain and Gentleman's Bar & Grille. Roller chairs lined the front of the hotel for those wanting to take a trip along the famed Seawall Boulevard. In 1918, Hotel Galvez hosted more than 400 guests each day, with room rates starting at $2 per night. In the 1920s, the first bathing beauty contests in the nation were held at the hotel, with future movie stars Joan Blondell and Dorothy Lamour as participants. During the '20s and '30s, Hotel Galvez became known as the "Playground of the Southwest", as hundreds of celebrities and dignitaries stayed there. Notable guests included Presidents Franklin Roosevelt, Dwight Eisenhower, Lyndon Johnson and John Kennedy, as well as General Douglas MacArthur, Phil Harris, Alice Faye, Frank Sinatra, Jimmy Stewart and Howard Hughes. On October 3, 1940, W.L. Moody Jr. acquired Hotel Galvez. During World War II, the hotel served as a living and working facility for the U.S. Coast Guard. In 1950, Moody's hotel chain, National Affiliated Hotels, added a motel on the east side of the main building. In 1965, the owners spent more than $1 million to refurbish the hotel. Another million-dollar-plus renovation was undertaken by the next owners, Harvey O. McCarthy and Dr. Leon Bromberg, who acquired the hotel in 1971. Hotel Galvez changed hands again in 1978, when it was purchased by well-known heart surgeon Denton Cooley, who had a long-standing sentimental attachment to it. Not only had he stayed there as a child and medical student, but his parents spent their wedding night at the hotel in 1916. Cooley sold half of his interest to Archie Bennett Jr., president of the Mariner Corporation. In 1980, the partners spent one year and more than $12 million renovating the hotel, after which it was named to the National Register of Historic Places. The most recent renovation was brought about through the efforts of Galveston preservationists and developers George and Cynthia Mitchell, who attained ownership of Hotel Galvez in March of 1993. Since June 1, 1998, Wyndham International as Wyndham Historic Hotels has managed the hotel. Today, Hotel Galvez stands proudly as "Queen of the Gulf", fully restored to its original glamour while continuing to offer gracious hospitality, old-world charm and new-world conveniences. Adapted from the cookbook Recipes from Historic America by Linda and Steve Bauer.

Provided by Sharon123

Categories     Vegetable

Time 40m

Yield 1-2

Number Of Ingredients 25

1 cucumber, peeled and seeded
6 roma tomatoes, peeled
3 shallots
4 lemons, juice of
1 cup tomato juice
3 tablespoons chopped flat leaf parsley
2 garlic cloves
1/2 cup chopped green onion top
salt & freshly ground black pepper
2 teaspoons Tabasco sauce (or to taste)
additional lemon juice
extra virgin olive oil
1/2 cup cubed peeled eggplant
1/4 cup milk
1/4 cup semolina (or wheat flour)
oil (for frying)
salt
1/2 lb asparagus spear
1 teaspoon extra virgin olive oil
kosher salt & freshly ground black pepper
1 tablespoon diced cucumber
1 tablespoon diced seeded tomatoes
1 teaspoon finely diced celery
1 teaspoon finely diced red onion
1/2 teaspoon minced flat leaf parsley

Steps:

  • Cut cucumber into pieces and place in a food processor blender; add tomatoes, shallots, lemon juice, tomato juice, parsley, garlic and green onion tops. Pulse to purée. Transfer to a bowl; season with Tabasco, salt and pepper.
  • To finish the vinaigrette, for each cup of gazpacho, add the juice of one lemon and 1 cup extra virgin olive oil; blend using a had blender until thickened and frothy.
  • For the croutons, dip cubed eggplant in milk, then dredge in semolina. In a deep fryer, heat oil to 375 degrees; fry eggplant until lightly browned. Drain on paper towel. Season immediately with salt.
  • Trim, peel and blanch(place in boiling water 1 minute) the asparagus, or cook till desired doneness; toss with oil. Season with salt and pepper. Place in the center of the plate. Ladle 3 tablespoons gazpacho vinaigrette over the asparagus. Garnish with cucumber, tomato, celery, red onion, parsley and eggplant croutons.

ROASTED ASPARAGUS WITH SALSA VERDE



Roasted Asparagus with Salsa Verde image

Provided by Alex Guarnaschelli

Categories     side-dish

Time 25m

Yield 2 to 3 servings

Number Of Ingredients 13

1 large bunch thin "pencil" asparagus
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons grainy mustard
1 tablespoon red wine vinegar
1 lemon
1 small clove garlic
2 small anchovy fillets in oil plus 1 scant tablespoon anchovy oil
12 sprigs fresh flat-leaf parsley
10 to 12 fresh mint leaves
8 sprigs fresh tarragon
1 medium dill pickle plus 1 tablespoon pickle brine
2 to 3 teaspoons honey

Steps:

  • Arrange an oven rack in the middle of the oven and preheat to 375 degrees F. Line a baking sheet with parchment paper.
  • Trim about 1 inch off the bottom of the asparagus and discard. Arrange the asparagus in a single layer on the baking sheet and drizzle with 2 tablespoons olive oil. Sprinkle with a generous pinch of salt and pepper. Place the baking sheet in the center of the oven and roast until slightly tender and lightly browned, 5 to 8 minutes.
  • Meanwhile, add the mustard and vinegar to a medium blow. Grate the zest of the lemon into the bowl and squeeze in the juice. Add the remaining 3 tablespoons olive oil. Mince the garlic and add to the bowl. Mince the anchovies and add to the bowl along with the anchovy oil. Finely chop the parsley, including the stems, and add to the bowl. Chop the mint leaves and add to the bowl. Cut off and discard the woody bottoms of the tarragon. Chop the remaining tarragon and add to the bowl. Chop the pickle and add to the bowl along with the pickle brine. Mix together with a spoon and taste for seasoning. Refrigerate if not using immediately.
  • Season the asparagus with salt and drizzle with the honey. Spoon some of the salsa verde over the asparagus and transfer to a platter. Top with additional salsa verde.

Tips:

  • Choose fresh, high-quality ingredients: The quality of your ingredients will greatly impact the flavor of your gazpacho. Look for ripe, in-season asparagus, sweet red bell peppers, and juicy tomatoes.
  • Chill your ingredients thoroughly before blending: This will help to create a smooth, refreshing gazpacho. You can chill your ingredients in the refrigerator for at least 30 minutes, or in the freezer for 15 minutes.
  • Use a high-powered blender: A high-powered blender will help to create a smooth, creamy gazpacho. If you don't have a high-powered blender, you can use a regular blender, but you may need to blend the gazpacho for a longer period of time.
  • Season to taste: Gazpacho is a versatile dish that can be seasoned to your liking. Add more salt, pepper, or vinegar to taste. You can also add other herbs and spices, such as cumin, chili powder, or oregano.
  • Serve chilled: Gazpacho is best served chilled. You can chill it in the refrigerator for at least 30 minutes, or in the freezer for 15 minutes. Serve the gazpacho with your favorite toppings, such as croutons, chopped vegetables, or a dollop of sour cream.

Conclusion:

Asparagus gazpacho verde is a delicious, refreshing, and healthy soup that is perfect for a summer meal. It is easy to make and can be customized to your liking. With its vibrant green color and unique flavor, asparagus gazpacho verde is sure to be a hit at your next party or gathering.

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