Asparagus Gazpacho with Shaved Vegetable Salad
Charles Welch
Chicago, IL
Chef demonstration
Soups & Sides
Spring
Yield: 3 quarts
Asparagus Gazpacho
Ingredients:
- 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
Instructions:
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
Instructions:
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
