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Asparagus Gazpacho with Shaved Vegetable Salad

Charles Welch
Chicago, IL

Chef demonstration
Soups & Sides

Yield: 3 quarts

Asparagus Gazpacho 


  • 2 bunches green asparagus (peeled, blanched, and shocked)*
  • 6 cucumbers (peeled and seeded)*
  • 4 shallots (peeled and roughly chopped)
  • 6 tbsp champagne vinegar
  • 4 cups yogurt
  • Juice of 6 lemons and 3 limes
  • 6 tbsp olive oil
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 1 1/2 bunch cilantro (removed from stem)*
  • 1 1/2 bunch mint (removed from stem)*
  • Salt and pepper to taste
  • Ice water to blend


Combine all ingredients except the herbs and asparagus in a non-reactive container. Marinate 5 hours. Blend until very smooth. Season and chill.

Shaved Asparagus Salad

Salad Ingredients:

  • 2 cups shaved green asparagus*
  • 1 cup shaved baby carrot*
  • 1 cup breakfast radish, sliced into coins*
  • 3 tbsp picked and chopped cilantro*

Vinaigrette Ingredients:

  • 2 oz. lemon juice
  • 6 oz. olive oil
  • 1 tbsp cracked pink peppercorn
  • 1 tsp honey*
  • Salt and pepper to taste


Whisk together until honey is dissolved. Season with salt and pepper. 

Recipe provided by Chef Charles Welch of Honey's Chicago

*Available at Green City Market

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