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Bring a pot of water to a boil. Blanch asparagus
for 20 to 30 seconds, until it turns very bright
green, and then immediately shock it in ice-cold
water. In a blender or food processor (working in
batches if necessary), puree the asparagus, leek
tops, bell pepper, basil, garlic, Parmesan cheese
and water until the soup is well-combined and
smooth --- or the desired texture. Add the
seasoned salt, sea salt, pepper, olive oil and
vinegar and pulse to combine. Adjust seasonings
and thickness as desired and chill until serving
time.
Note-
Since vinegars vary widely in pungency and
tartness, start conservatively. Mix in about half
the vinegar, then taste the soup before adding
more. It should be tangy but not overwhelmed by
the vinegar's acidity.
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