Summer is here and the heat waves are getting stronger. Fortunately, all the way from Southern Spain we have a great tool to combat the high temperatures and cool off from the inside.
This tool is cold Spanish soup recipes. Gazpachos are cold soups that are easy to make and you don’t have to be a professional chef to nail them.
In this article, we will focus on the asparagus gazpacho, one of the less famous, but more delicious gazpachos that you will taste.
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Pssst…!!?? You can’t get enough of gazpacho? Have a look at my other posts:
Background of the Dish
There is no exact date for the creation of cold asparagus soup, but it is known that it became more popular in the 1950s, as famous chefs of the time began adding this recipe to their cookbooks.
The world of Spanish soups is quite competitive as there is a wide variety to choose from.
The Asparagus Gazpacho managed to make a place for itself here, and some Andalusian families even prefer it over tomato gazpacho.
The important thing is not to compare them and simply enjoy them.
Any Spanish soup is a delicious dish, and the best thing is that they are super simple recipes. So read on to learn more and get ready to get down to business.
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Things You’ll Need for Asparagus Gazpacho
To make this chilled asparagus soup you just need a few ingredients, and the main star is the asparagus, which lets you play and make as many changes as you’d like to the other ingredients.
Ingredients
- 2 eggs (hard-boiled)
- 1 garlic clove (peeled)
- 500 g wild asparagus
- Salt to taste
- White wine vinegar to taste
- 5 tablespoons olive oil
- 1 1/4 cups (300ml) water
How to Make Asparagus Gazpacho – Step by Step Guide
- To start the asparagus soup recipe you have to boil the eggs for about 10-12 minutes. Reserve them unpeeled until cool.
- In a pot put 2 tablespoons of oil. While it is heating, cut all the ends of the asparagus and then add them to the oil to brown them. Set aside and save the oil.
- Peel the eggs and chop the whites very finely, and reserve them for the end of the decoration. Set the yolks aside for now.
- In the pan where the oil is on the fire, put a clove of peeled garlic and cook until it reaches a golden color.
- Add the asparagus cut into small pieces and sauté them well, add the water and cover them. Cook for about 20 minutes or until they are tender when pierced.
- Set aside and pour into a blender glass, add the two cooked yolks, the rest of the oil, the salt, and the vinegar, and beat until you have a very fine soup texture. Add more salt and vinegar if you feel like it is stronger and continue mixing.
- After that, when it is hot, put everything in a bowl so that it reaches room temperature.
- Your recipe for asparagus is almost done, now put it in the fridge for at least an hour (depending on how cold you like to drink it). To serve, put it on a soup plate and decorate it with the already chopped egg whites and the asparagus tips.
Substitution of Ingredients
Something that makes this asparagus gazpacho stand out from other asparagus soup recipes, is that you can make as many replacements as you like, and it’ll still taste amazing.
As well as other cold soup recipes, you can add some bread slices to make it thicker. This is a nice trick especially if it ends up being too runny.
The best part is that you can add more vegetables and play with them. You can add some tomatoes to make a traditional gazpacho recipe, or fruit like an apple to make a fruit gazpacho.
Tips on Serving Asparagus Gazpacho
The asparagus gazpacho is truly one of the most unique asparagus recipes because you serve it cold.
You can serve it for lunch or for dinner, and in some places in Andalusia people even have it as an afternoon snack.
Since this is an asparagus soup, you can top it with the egg as described in the recipe. Other toppings could be ham pieces or shredded cheese.
If you liked this recipe, make sure to read our guide to the 15 best Spanish cold soups for summer, where you can read about other cold soups like Salmorejo, fruit gazpacho with raspberry, or the nutritious beet gazpacho.
How to Store Asparagus Gazpacho
Different from what happens with other recipes with asparagus, if you make this Asparagus Gazpacho then you won’t be able to freeze it.
You can chill it before serving it, and you can store it for up to 3 days in your fridge.
It isn’t recommended to freeze the asparagus Gazpacho because it crystalizes a lot, and gains a weird texture.
The good thing is that it is easy to make, so you can make it on the same day.
Recipe Card: Asparagus Gazpacho
Asparagus Gazpacho Recipe
Summer is here and the heat waves are getting stronger. Fortunately, all the way from Southern Spain we have a great tool to combat the high temperatures and cool off from the inside.
This tool is the gazpacho recipe. Gazpachos are cold soups that are easy to make and you don't have to be a professional chef to nail them.
Here we will tell you how to do it, the changes you can make to the ingredients, and everything you need to know about it.
Ingredients
- 2 eggs (hard-boiled)
- 1 garlic clove (peeled)
- 500 g wild asparagus
- Salt to taste
- White wine vinegar to taste
- 5 tablespoons olive oil
- 1 1/4 cups (300ml) water
Instructions
- Boil the eggs for about 10-12 minutes. Reserve them unpeeled until cool.
- In a pot put 2 tablespoons of oil. While it is heating, cut all the ends of the asparagus and then add them to the oil to brown them. Set aside and save the oil.
- Peel the eggs and chop the whites very finely, and reserve them for the end of the decoration. Set the yolks aside for now.
- In the pan where the oil is on the fire, put a clove of peeled garlic and cook until it reaches a golden color.
- Add the asparagus cut into small pieces and sauté them well, add the water and cover them. Cook for about 20 minutes or until they are tender when pierced.
- Set aside and pour into a blender glass, add the two cooked yolks, the rest of the oil, the salt and the vinegar and beat until you have a very fine soup texture. Add more salt and vinegar if you feel like it is stronger and continue mixing.
- Finally, when it is hot, put everything in a bowl so that it reaches room temperature.
- Then put it in the fridge for at least an hour (depending on how cold you like to drink it). To serve, put it on a soup plate and decorate it with the already chopped egg whites and the asparagus tips.
Notes
Even though this is an asparagus cold soup, you can serve it warm if you want to. Just heat it on the stove or in the microwave and that's it.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 208Total Fat 19.8gSaturated Fat 3.2gCholesterol 82mgSodium 74mgCarbohydrates 5.3gFiber 2.7gSugar 2.5gProtein 5.6g
Hola, I’m Paulina! Together with my team, we are passionate about Southern Spain. Here we share all you need to know for great times in Southern Spain with the best places to visit, stay and, of course, the best food to eat.
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