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Asparagus Gazpacho Recipe


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     Asparagus Gazpacho

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6

1 pound fresh asparagus, tough ends removed
1/2 pound leek tops (medium to dark green parts only), rinsed well
1 large green bell pepper, seeds and white membrane removed
1/4 cup tightly packed fresh basil
4 cloves fresh garlic
1/4 cup freshly grated Parmesan cheese
1/2 cup cold water
1 teaspoon seasoned salt
1 teaspoon sea or kosher salt
1 teaspoon freshly ground black pepper
1/2 cup best-quality extra-virgin olive oil
1/2 cup champagne or white wine vinegar

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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