Spanish Cold Asparagus Soup Recipe

Some people think that salads are the only way of enjoying vegetables during the hot summer days, but thankfully, cold soups exist.

There are thousands of cold soup recipes, but when you are in need of an all-time classic, cold asparagus soup is there for you.

This Spanish soup recipe is super easy to make, it is an amazing way of incorporating more vegetables into your everyday diet, and if you keep scrolling down this article you can learn how to make it at home.

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Pssst…!!?? You can’t get enough of gazpacho? Have a look at my other posts:

• Cucumber gazpacho
• Gazpacho with canned tomatoes
• Chunky gazpacho recipe

Background of the Dish

Everyone knows the traditional gazpacho recipe as the one for the Spanish cold tomato soup, but as time went by new recipes were created.

From the tomato carrot soup to the bloody Mary gazpacho, some recipes took bolder alternatives to the classic recipe.

However, cold asparagus soup is a great alternative if you prefer a more traditional option, but still want to enjoy a creamy soup during the summer.

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Things You’ll Need for Cold Asparagus Soup

To make the cold asparagus soup you need asparagus, onion, garlic cloves, vegetable broth, and olive oil as the main ingredients.

Ingredients

• 1 kg fresh green asparagus
• 1 onion
• 2 garlic cloves
• 2 potatoes
• 4 cups (1L) vegetable broth
• 250ml heavy cream (optional)
• Extra virgin olive oil
• Salt and pepper to taste
• Chopped fresh parsley to garnish (optional)

How to Make Cold Asparagus Soup – Step by Step Guide

1. To start making this Spanish chilled soup, you have to wash the asparagus and cut off the tough ends. Peel the asparagus from the tip down, removing the fibrous part. Reserve some asparagus tips to decorate the soup later.

2. For the next step, peel, clean, and cut the onion and garlic cloves into small pieces. Also, wash, peel, and cut the potatoes into medium cubes, and set them aside.

3. Now grab a large pot and heat a little olive oil over medium heat. Then, add the onion and garlic, and fry until golden.

4. After that, add the asparagus (except the reserved tips) and the potatoes to the pot. Cook for a few minutes, stirring occasionally so they don’t burn.

5. Then, pour the vegetable broth into the pot, making sure to cover the asparagus and potatoes. Bring to a boil, then reduce the heat to medium-low. Cook over low heat for about 25 minutes, or until the potatoes are tender.

6. Now you can remove the pot from the heat and allow the soup to cool slightly. Then, transfer the ingredients to a blender or food processor to puree until you get a smooth texture.

7. Next, return the soup to the pot and add the heavy cream. Heat the soup over medium-low heat for a few minutes, stirring constantly. If you prefer a lighter version, you can omit the cream, but it’s a great addition as it adds creaminess to the soup.

8. After that, taste the Spanish summer soup and season with salt and pepper to taste.

9. Then let the Spanish soup cool completely, then refrigerate it for at least 2 hours, or until very cold.

10. Once the soup is cold you can serve it on individual plates and garnish with the reserved asparagus tips and chopped fresh parsley (optional).

Substitution of Ingredients

We love how easy it is to make this cold asparagus soup, but the best part is that you can do some changes to the ingredients and it will still be an amazing cold Andalusian soup.

For example, you can completely avoid using the potatoes, or add other ingredients like red bell peppers or red onions.

The vegetable broth gives more depth to the taste of this cold Spanish soup, but you can replace it with water.

This cold asparagus soup is different from the classic gazpacho, but if you want it to have a more similar flavor you can blend in some peeled tomatoes after cooking the soup.

If you are looking for recipes with crazy gazpacho ingredients, then you should check the watermelon gazpacho, the cherry gazpacho, and the cantaloupe gazpacho.

Tips on Serving Cold Asparagus Soup

As you can guess by its name, the cold asparagus soup is meant to be served cold, right out of the fridge in the best-case scenario.

Still, thanks to its recipe, you can serve it warm or hot too, and enjoy it all year round.

To take this recipe to the next level, you can serve it as a bacon asparagus soup with some cooked and chopped crispy bacon on top.

If you want to keep it a keto asparagus soup, you can serve it with some toasted nuts on top or coconut flakes.

If you have a party planned or you want to impress some guests, then you can serve the cold asparagus soup in shots as tapas, alongside other cold soups like the cucumber avocado gazpacho or the carrot gazpacho.

How to Store Cold Asparagus Soup

This cold asparagus soup is perfect for you if you want to do some meal prep or if you end up with some leftovers.

To store this cold vegetable soup, just let it cool and place it in a container covered with plastic wrap (it has to be in contact with the soup so it doesn’t form a crust).

Then, take the chunky gazpacho to the fridge for up to 2 days or to the freezer for up to 15 days.

If you freeze this andalusian gazpacho then you have to let it thaw overnight in the fridge and stir well before serving it.

Recipe Card: Cold Asparagus Soup

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