Macadamia Gazpacho with Cured Asparagus


Preparation info

  • Serves


    • Difficulty


Appears in

Soups and Stews

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.


  • cups raw unsalted macadamia nuts
  • cups extra-virgin olive oil
  • 6


  1. 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