One of spring season’s greatest gift is asparagus. I’ve been grilling, baking and steaming asparagus a whole lot – marinated or topped with the Essential Dressing.
Decadent – is how I would describe this Asparagus Gazpacho (chilled soup). It highlights luxurious creamy texture and fresh basil notes that dance on the tip of the nose. Garnish with pumpkin seeds, to get a bit of crunch – if you’re into that, like me.
Of course, there is another reason for my love of asparagus. Here’s why.
Nutrition / Benefit of asparagus breakdown
Vitamin K – key role in preventing blood clotting, builds strong bones, prevents heart disease
Folate – essential for expecting mothers
Copper – key mineral : growth of body, strong tissue, healthy blood volume, production of energy in cells
Vitamin B1 – produces energy, eye health, cardiovascular functions, brain health, develops myelin sheaths (myelin sheaths are protecting film over nerves)
Selenium – antioxidant
Vitamin B2 – prevents severe migraine attack
Vitamin C – protection against immune system deficiency
Vitamin E – antioxidant
Fiber – blood sugar control, heart health, skin health
I really enjoyed creating this nutritious Asparagus Gazpacho recipe for ya’ll. I was also pleasantly surprised when my two and a half year old niece gulped it down and asked for seconds. Score!
- 20 spears of medium size asparagus, chopped
- 5 garlic cloves, sliced
- 5 pieces of fresh basil
- 1 tsb coconut oil
- 1 cup coconut milk
- 2 cups water
- 2 ice cubes (add more if wanted extra chilled gazpacho)
- 1 tsp himalaya salt
- freshly ground pepper as you like
- sliced green onion (for garnish)
- pumpkin seeds (for garnish)
- On medium heat, saute garlic in coconut oil for 3 minutes.
- Add asparagus and lightly saute for 3 more minutes together.
- Toss into blender the following: sauteed asparagus and garlic, coconut milk, water, fresh basil, ice cubes, himalaya salt, fresh ground pepper and blend and puree or until desired creamy consistency.
- Garnish with fresh basil, green onions, chives, or pumpkin seeds.
I hope you love this fresh spring recipe as much as I do or as much as my niece does! I would love to know how you’re loving it or how else you have garnished it with, in the comments below.