APARAGUS GAZPACHO VERDE
Categories Vegetable Freeze/Chill Vegetarian
Yield Serves 2 as a dinner first course or light lunch.
Number Of Ingredients 9
Steps:
- 1. Slice the onion and soak in some cool water to take away the bite. 2. Quarter and seed the tomatillos or tomatoes. Hold the cucumber under running water and scrub the skin clean with your thumbs. Cut into 1/2 in lengths. Cut the asparagus tips off and cut the rest of the asparagus into 1 inch lengths. 3. In a small saucepan, bring the stock to a boil. Add the asparagus, except for the tips, and parboil for about 1 minute. Remove the asparagus from the stock and plunge into ice water, then set aside on a paper towel. Add the asparagus tips to the boiling stock and parboil 30 seconds, plunge into ice water and set aside on paper towels. 4. Drain the onion and pat dry. Put the onion, tomatillos or tomatoes, cucumber, aparagus (except tips), garlic, parsley and cilantro into a food processor, pulse until you get a rough puree. Add the stock into the mixture a little at a time, pulsing as you do, until you reach the desired thinness (It should still be fairly thick). 5. Divide the mixture into serving bowls, cover with plastic wrap, and place in the refrigerator to chill for about an hour. 6. Remove the bowls from the refrigerator, remove the plastic, and sprinkle with your favorite croutons as desired. Take the reserved asparagus tips and stand them point up in the gazpacho. Serve.
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John Hampton
[email protected]Overall, I thought this gazpacho was just okay. It wasn't bad, but it wasn't anything special either.
Irina Corocaescu
[email protected]This gazpacho was a bit too thick for my liking. I think I would have preferred it if it was thinner.
Farhan Sorkar
[email protected]I found this gazpacho to be a bit bland. I think it could use some more seasoning.
Louis Slaboh
[email protected]I'm not sure I like the combination of asparagus and avocado in this gazpacho. It's a bit too creamy for my taste.
Ahtisham Elahi
[email protected]This gazpacho is a great way to cool down on a hot summer day.
Roozbeh Zarei
[email protected]I love the bright green color of this gazpacho. It's so inviting and refreshing.
Candice Du plessis
[email protected]This gazpacho is the perfect way to use up leftover asparagus. It's also a great way to get your kids to eat their vegetables.
Rabani Baloch90
[email protected]I'm not a big fan of gazpacho, but I really enjoyed this recipe. The asparagus and avocado add a lot of flavor and creaminess.
ThankGod Williams
[email protected]This is a great recipe for a light and healthy lunch or dinner. The asparagus and avocado give it a nice creamy texture, and the snap peas and cucumber add a refreshing crunch.
berket fantu
[email protected]I love this gazpacho! It's so refreshing and flavorful. I especially like the addition of the pistachios, which add a nice crunch.
Talha irfan Talha irfan
[email protected]This gazpacho is so creamy and flavorful. I love the way the asparagus and avocado blend together. It's the perfect soup to serve at a party or potluck.
Brownhilda Beri
[email protected]I've made this gazpacho several times now and it's always a hit. It's the perfect soup for a hot summer day.
Tina Mae Mills
[email protected]This gazpacho was easy to make and so delicious. I love the vibrant green color and the refreshing flavor.
Linda Drake
[email protected]I'm not a big fan of asparagus, but this gazpacho changed my mind. The asparagus flavor was subtle and delicate, and it was perfectly complemented by the other ingredients.
bri Murphy
[email protected]This is the best gazpacho I've ever had! The flavors are so well balanced and the texture is perfect. I love the way the asparagus and avocado melt together in your mouth.
Natalia Nexha
[email protected]I made this gazpacho for a party and it was a hit! Everyone loved the unique flavor and the beautiful green color. I will definitely be making this again.
Kerrie Morris
[email protected]This asparagus gazpacho was a refreshing and flavorful twist on the classic soup. The asparagus and avocado added a creamy texture, while the snap peas and cucumber gave it a nice crunch. I especially liked the addition of the pistachios, which added