Macadamia Gazpacho with Cured Asparagus

Name: Macadamia Gazpacho with Cured Asparagus
Yield: Serves 6
Cuisine: Spanish
Ingredients: 1 tsp. plus 1 tbsp. honey; Grated zest of 1 lime, plus ¾ cup juice; 1 small serrano chile, stemmed, seeded, and finely chopped; 10 oz. asparagus, trimmed, peeled, and sliced ¾″ thick on the bias; ¼ cup coarsely chopped fresh flowering cilantro or regular cilantro leaves and stems, plus whole leaves to garnish; 2 cloves garlic; 5 cups ice-cold water; 6 oz. stale sourdough bread, crusts removed, coarsely chopped; 2 tbsp. kosher salt; 3½ cups raw unsalted macadamia nuts; 1¼ cups extra-virgin olive oil

Preparation info

Serves
6

Difficulty
Easy

Appears in

Soups and Stews

By The Editors of Saveur

Published 2015

About

Spanish white gazpachos are typically almond-based, but this luscious soup calls for sweet macadamia nuts instead. The nuts are toasted to deepen their flavor and then blended along with several other ingredients into a rich, smooth, velvety base.

Ingredients

3½ cups raw unsalted macadamia nuts
1¼ cups extra-virgin olive oil
6

Europe
Spain
Mediterranean
Vegetarian
Soup

Method

Toast nuts in a 12″ skillet over medium-high; transfer to a blender. Heat ¼ cup oil in skillet over medium; add bread and cook until golden and crisp, 4–5 minutes. Let bread cool, then transfer to blender. Add half the water and salt, 1 tsp. honey, the lime zest and ¼ cup juice, and garlic and purée just until smooth. Add remaining water, and, with the motor running, slo