White as Springtime Snow

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by Hannah (BitterSweet)
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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 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.

Yield: Makes 4 -6 Servings

White Asparagus Gazpacho

White Asparagus Gazpacho

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.

Ingredients

  • 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
  • Additional Slivered Almonds, to Garnish

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

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.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 216Total Fat: 20gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 0mgSodium: 539mgCarbohydrates: 8gFiber: 4gSugar: 2gProtein: 5g
© Hannah Kaminsky
Cuisine: Spanish / Category: Soups and Stews

31 thoughts on “White as Springtime Snow”

  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!

  8. 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 :)

  9. 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

  10. 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. :)

  11. 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!

  14. 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!

  15. 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)

    1. Hi Pam,

      The oil is really key to this recipe, as it adds both flavor and richness. You could replace it with more vegetable stock, but quite frankly, it just wouldn’t taste as good.

  22. 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…

  23. 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.

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

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