Its asparagus season here in Ontario and we are supporting our local Ontario Asparagus Farmers on the farm. This Asparagus Gazpacho is absolutely delicious and features the asparagus at their flavourful peak. Its a vegetarian and vegan dish and its creamy texture comes from a ripe avocado. Grilling the asparagus and sweet onion enhances this soups flavour. This soup whips up quickly and can be served cold or warm.

We are finally getting the warmer weather we have been waiting for, so fire up that grill and enjoy your local asparagus now that it’s at its local peak. 💚💚

Enjoy! xo

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Asparagus Gazpacho​

Total Time25 minutes mins

Course: Appetizer, Main Course, Side Dish, Soup

Cuisine: Spanish

Materials

• 1.5 lbs Asparagus woody ends trimmed
• 1 medium sweet onion quartered
• 3 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp fresh ground pepper
• 1 large ripe avocado
• 3 fresh green garlic white and light green parts, roughly chopped (you can also substitute 2 garlic clove)
• juice of one lemon
• 4-5 cups vegetable broth
• shaved fresh asparagus and croutons for garnish
• ​

Instructions

• Preheat grill to medium high heat.
• Oil a large bbq safe baking sheet with one tablespoon of oil. Toss asparagus and onion with the remaining 2 tablespoons of oil and season with salt and pepper.
• Place on grill and and close lid. BBQ for 3 to 4 minutes until asparagus are slightly soft and charred. Remove from grill and set aside to cool.
• In a large blender, add avocado, green garlic, lemon juice and cooled asparagus and onion. Puree until creamy. Pour asparagus gazpacho in a large pot and add enough vegetable broth to your preferred consistency. You can serve cold or you can serve hot.
• Garnish with croutons and shaved fresh asparagus before serving.