Aparagus Gazpacho Verde Recipes

ASPARAGUS GAZPACHO

Steps:

• Cook 1/2 bunch trimmed asparagus in salted boiling water until bright green, 2 minutes. Drain and rinse under cold water to cool, then roughly chop. Puree in a blender with 1 chopped small green bell pepper, 1/2 chopped large seedless cucumber, 1/2 jalapeno, 1 garlic clove, 1/2 cup fresh basil, 1 cup diced country bread (crusts removed), 1/4 cup each water, olive oil and fresh parsley and 2 tablespoons rice vinegar; thin with water if needed. Season with salt. Chill until cold.

APARAGUS GAZPACHO VERDE

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.

GAZPACHO VERDE

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.