Maybe because Summer is upon us and the weather is warming up, but I've been craving a super healthy cold soup. This Asparagus Gazpacho is a raw vegan detox soup. It is so clean simple and yet full of flavor. Almost like a savory vegetable smoothie.
The combination of asparagus, sea salt, lemon and avocado is just heaven. Put that in a bowl and eat it for lunch all week.
Every few weeks I let my system take a break from overly cooked foods or packaged foods. I like to eat live, raw, vibrant foods all day and then a heavier (maybe cooked) dinner later in the day. It helps me feel so much lighter, cleaner, happier and more energetic.
This dish is perfect for those light lunches. If you must have something with a bit more texture or heartiness, then add some cooked quinoa or maybe some flax crackers.
I read something really interesting about asparagus awhile ago.
Recent research has underscored the value of careful storage and speedy consumption of fresh asparagus. The key scientific finding here involves respiration rate. Like all vegetables, asparagus doesn't instantly "die" when it is picked, but instead, continues to engage in metabolic activity. This metabolic activity includes intake of oxygen, the breaking down of starches and sugars, and the releasing of carbon dioxide. The speed at which these processes occur is typically referred to as "respiration rate." Compared to most other vegetables, asparagus has a very high respiration rate. At 60 milligrams of carbon dioxide release per hour per 100 grams of food (at a refrigerator temperature of 41°F), this rate is five times greater than the rate for onions and potatoes; three times greater than the rate for lettuce and tomato; and twice as great as the rate for cauliflower and avocado. Asparagus' very high respiration rate makes it more perishable than its fellow vegetables, and also much more likely to lose water, wrinkle, and harden. By wrapping the ends of the asparagus in a damp paper or cloth towel, you can help offset asparagus' very high respiration rate during refrigerator storage. Along with this helpful step, you will want to consume asparagus within approximately 48 hours of purchase.
Click here to read more about the health benefits of asparagus.
I topped the recipe with radishes for color and for texture. Radishes are also as nutritious (super high in vitamin C) as they are beautiful. I love radishes as garnish or texture for all kinds of dishes including salads, quinoa, rice dishes, soups and so on. Try dipping them in vegan ranch dressing or salt and enjoy raw.
This soup is also great as an appetizer before a great big starchy meal - like pasta or rice.
ASPARAGUS + AVOCADO GAZPACHO RECIPE
yields 3 small cups of soup or 1 large bowl
1 bunch/bundle or 1 lb asparagus (white/tough bottoms removed)
1 whole avocado
½ teaspoon sea salt
1 teaspoon vegetable bouillon
1 small lemon, juice only
1 cucumber, chopped
1 handful watercress
¼ cup shallots, chopped
1 clove garlic, chopped (optional)
+ Put the asparagus into a skillet with about ½ inch of water (don't forget to cut the tough ends off each asparagus stalk). Once the water gets hot/boils, it only takes about 2 minutes for the asparagus to cook (blanch). Then you'll want to quickly "shock" the stalks by putting them a large bowl of icy cold water (this keeps the color very vivid as well).
+ Drain and add the asparagus into a blender with the rest of ingredients.
+ Blend until smooth.
+ Garnish with olive oil, sea salt, pepper and watercress or chopped radishes.
+ Serve immediately.
Recipe adapted from Kirantarun blog
If you make this recipe, please post it on Instagram or tweet it. I'd love to see it and hear your thoughts. Please tag #puremamas or @JuliNovotny in your post or tweet.
Leave comments if you have anything to say or ask. I'd love to chat about it.
Most importantly...enjoy and cheers to good health!
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