Asparagus Gazpacho for Katie
So my friend asked me for some help today. She wanted a chilled soup . Now I know that she has some dietary restrictions, but that's what's great about chilled soups- they are very kind to all sorts of dietary guidelines! So I called an old friend of mine and asked him to send over his award-winning gazpacho recipe. He was kind to oblige, so, Katie, this one's for you!
What ya need:
1 pound fresh asparagus, tough ends removed
1/2 pound leek tops (the green stuff), rinsed well
1 large green bell pepper, seeds and white pith removed
1/4 cup tightly packed fresh basil
4 cloves garlic
1/4 cup grated nutritional yeast
1/2 cup cold water
1 teaspoon seasoned salt
1 teaspoon sea or kosher salt (if you can get Himalayan salt, use that)
1 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup champagne vinegar
Ok, so:
Get a pot and fill it with some water. Boil said water. Then take your asparagus and blanch it in the water for 25-30 seconds. As soon as it turns bright green throw it in an ice bath to shock it and hinder any further cooking. Then grab a blender or a food processor andpuree the asparagus, leeks, bell pepper, basil, garlic, nutritional yeast, and the 1/2 cup of water until it's smooth and everything is well-incorporated. Take this out of the blender and put it into a large bowl. Then whisk in the salts, pepper, oil and vinegar. You can do this in the blender as well, but whisking it is what lets some air into it, allowing for a really cool texture. Now if this is too thick for you, add more water. If it's too thin, deal with it. Now throw it in the fridge to cool until you're ready to serve it up. Drink a sparkling water with a twist of lime with this and you've got a great, refreshing lunch!
What ya need:
1 pound fresh asparagus, tough ends removed
1/2 pound leek tops (the green stuff), rinsed well
1 large green bell pepper, seeds and white pith removed
1/4 cup tightly packed fresh basil
4 cloves garlic
1/4 cup grated nutritional yeast
1/2 cup cold water
1 teaspoon seasoned salt
1 teaspoon sea or kosher salt (if you can get Himalayan salt, use that)
1 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup champagne vinegar
Ok, so:
Get a pot and fill it with some water. Boil said water. Then take your asparagus and blanch it in the water for 25-30 seconds. As soon as it turns bright green throw it in an ice bath to shock it and hinder any further cooking. Then grab a blender or a food processor andpuree the asparagus, leeks, bell pepper, basil, garlic, nutritional yeast, and the 1/2 cup of water until it's smooth and everything is well-incorporated. Take this out of the blender and put it into a large bowl. Then whisk in the salts, pepper, oil and vinegar. You can do this in the blender as well, but whisking it is what lets some air into it, allowing for a really cool texture. Now if this is too thick for you, add more water. If it's too thin, deal with it. Now throw it in the fridge to cool until you're ready to serve it up. Drink a sparkling water with a twist of lime with this and you've got a great, refreshing lunch!
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