Asparagus Gazpacho

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 to 6 servings
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Directions

  1. Cook 1/2 bunch trimmed asparagus in salted boiling water until bright green, 2 minutes. Drain and rinse under cold water to cool, then roughly chop. Puree in a blender with 1 chopped small green bell pepper, 1/2 chopped large seedless cucumber, 1/2 jalapeno, 1 garlic clove, 1/2 cup fresh basil, 1 cup diced country bread (crusts removed), 1/4 cup each water, olive oil and fresh parsley and 2 tablespoons rice vinegar; thin with water if needed. Season with salt. Chill until cold.