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Asparagus Gazpacho

Total Time30 minutes
Course: Appetizer, Main Course, Soup
Cuisine: Canadian

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.
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