BitterSweet

An Obsession with All Things Handmade and Home-Cooked

White as Springtime Snow

29 Comments

White gazpacho has been something of an enigma to me ever since I first learned of its existence. Thick, rich, and creamy, it seemed the absolute antithesis of the light but bold, veggie-packed tomato gazpacho I already knew and loved. Both are chilled soups, but the similarities ended there. Like the differences between spring and summer, it can sometimes be difficult to discern where one ends and the other begins, but it’s as clear as night and day when viewed from a distance.

Deceptively light and refreshing, the paler version of this old school soup is far richer and more satisfying than such a simple preparation would lead you to believe. Perfectly suited to warm, muggy days, but still hearty enough to hold an overwintered appetite in check, it’s the best thing for days betwixt and between two (or three) seasons. I could hardly do such a classic, straightforward recipe as written though- Especially not when the short-lived white asparagus beckoned from nearby grocery shelves. Rather than using stale bread or green grapes to make up the bulk of the base, I opted to feature the subtle vegetal flavor of these precious blonde stalks. Standard green asparagus could make a fine substitute in terms of flavor, but naturally, you’d end up with a green gazpacho instead.

For added flair, freshly plucked violets or other edible flowers are completely optional, but instantly liven up the otherwise monochromatic color palate with style.

White Asparagus Gazpacho

1 Pound White Asparagus, Ends Trimmed
1/2 Cup Sliced or Slivered Almonds
1 Small Shallot, Diced
2 Cloves Roasted Garlic
1 Medium Cucumber, Peeled and Chopped (Seeded if Necessary), Divided (Reserve 1/4 Cup for Garnish)
2 Tablespoons Lemon Juice
1/2 – 3/4 Teaspoon Salt
1/4 Teaspoon Ground White Pepper
1/4 Cup Avocado Oil or Extra Virgin Olive Oil
1/2 – 1 1/2 Cups Vegetable Stock

Truffle Oil, to Garnish (Optional)
Additional Slivered Almonds, to Garnish

Bring a large stockpot full of water to a boil. Dunk in the prepared asparagus very briefly, for about 1 – 2 minutes, in order to blanch. Drain and immediately immerse the stalks in an ice-water bath to cool them down as quickly as possible and arrest the cooking process. Drain once more and roughly chop before tossing the pieces into your blender. Puree the asparagus along with all of the other ingredients, except for the oil, water, and garnishes. Once smooth, slowly drizzle in the oil while the machine continues to run, to emulsify the mixture. Repeat this process with stock, adding enough until it reaches your desired viscosity. Note that if you make this soup in advance and store it in the fridge, you will likely need to thin it out further after it sits. Serve immediately or chill for a more refreshing, ice-cold soup, and top portions with the reserved chopped cucumber, additional almonds, and truffle oil, if desired.

Serves 4 – 6

Printable Recipe

Author: Hannah Kaminsky

Author of My Sweet Vegan, Vegan Desserts, Vegan a la Mode, and Easy as Vegan Pie.

29 thoughts on “White as Springtime Snow

  1. OMG i’m jalous because I can not find edible flowers :(
    Nice picture, nice recipe, yeah Hannah you’re THE BEST ♥♥♥

  2. Looks wonderful! I love the little punch of colour from the edible flowers. Very creative recipe and photo, Hannah.

  3. I can only imagine how smooth and rich this must be with the roasted garlic! Love that pop of color with the violets too!

  4. Oooh pretty! And I love the idea of white asparagus in a soup.

  5. It sounds wonderfully refreshing, but I have a psychological aversion to white asparagus!

  6. This is such a stunning photo and recipe – classy elegant and delicious :)

    Cheers
    Choc Chip Uru

  7. So pretty and elegant as always Hannah…this white asparagus gaspacho sounds and looks delicious…creamy and flavorful!
    Hope you are having a great week :)

  8. I was like what is that.. r u sure thats a gazpacho.. gorgeous clicks and i am loving those flowers on top. and the flavors in it.. almonds, cucumber, shallots Yumm

  9. I have never even heard of white gazpacho! But if it’s full of beautiful asparagus and almonds, count me in. And avocado oil–be still my heart. :)

  10. white gazpacho has always weirded me out a bit also…I just can’t get behind grapes in soup. but asparagus? Now you’re talking! This sounds so refreshing!

  11. Gorgeous photo & intriguing recipe.

  12. Those are beautiful. You photography inspires me.

  13. So beautiful. I can see myself at a wedding, enjoying spoonfuls of your white soup as a first course. We all need more white foods in our lives!

  14. I would never have thought to use asparagus like that! It looks lovely! Would green asparagus be good for that too (although it would be green gazpacho instead;D)

  15. This looks TOTALLY amazing.

  16. Amazing recipe! Love it :-)

  17. This looks fantastic. I will definitely be making this soup. :)

  18. I didn’t even know there was such a thing as white gazpacho. It sounds interesting and looks great! :-)

  19. How can I make this without the oil?

  20. White asparagus is the only sort I can find at the farmer market right now while I really want green ones. Well let’s say that I am looking for pretty local and organic vegetables and they are nowhere to be found … the same with artichokes, so I am sadly waiting for the day when they will be available.
    Maybe I should try you recipe with these white asparagus. Besides, I have all the ingredients, except for the vegetables, but I guess they need to be purchased last so…

  21. I thought this was a dessert with the first photo. I guess I need to find my reader glasses as I did not notice the asparagus until I began to read your post. This sounds so yummy and rich.

  22. I am ashamed to say that I have NEVER eaten white asparagus! Crazy! This is inspiration to get to my kitchen and try it.

  23. This is beautiful! I have never heard of white gazpacho, but it sounds delicious (I love asparagus) and it is so gorgeous.

  24. The white asparagus stalks remind me of bunny ears! Looks adorable and delicious.

  25. This looks gorgeous! What a beautiful treat and picture!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 8,484 other followers