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Macadamia Gazpacho with Cured Asparagus
Preparation info
- Serves
6
- Difficulty
Easy
Appears in
Published 2015
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 1¼ cups 6
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
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