Green gazpacho soup

  • Serves 4
  • Takes 35 min to make, plus cooling and chilling
  • Easy
Gazpacho is a Spanish recipe for chilled soup, using all kinds of healthy vegetables. This version uses asparagus and cucumber for a refreshing warm-weather dish.

Nutritional info per serving

  • Calories203kcals
  • Fat12.3g (1.8g saturated)
  • Protein6.6g
  • Carbohydrates16.6g (4.3g sugar)
  • Salt0.3g
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  • 500g asparagus, trimmed (or wild asparagus or hop shoots, if possible)
  • 100g stale white rustic bread, diced
  • 4 tbsp extra-virgin olive oil, plus extra to drizzle
  • 3 tbsp sherry vinegar or wine vinegar
  • 1 cucumber, peeled and deseeded
  • 2 garlic cloves


  1. Bring 1 litre water to the boil and add 1 teaspoon salt. Meanwhile, cut the asparagus in half, separating the stalks and spears. Cook the spears for 11/2-2 minutes, until just tender. Lift out with a slotted spoon, drain and refresh under cold water. Set aside.
  2. Bring the water to a simmer and cook the stalks gently for 10 minutes, until very tender. Remove from the heat and cool in the cooking liquid.
  3. Pop the bread into a bowl with the oil and vinegar. Add half the cooking liquid and let the bread soak it up for 5 minutes. Dice the cucumber and garlic and add to the bowl.
  4. Put the rest of the cooking liquid and stalks in a blender and blitz to a soup. Strain, discarding the pulp.
  5. Add the soaked bread, cucumber and garlic to a blender and whizz until smooth. Whizz in soup until you reach the consistency you want. Season and chill.
  6. Divide between bowls, drizzle with a little oil and serve with the spears.
  • A very light, simple white is safest; or try chilled dry fino sherry.

From June 2006

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