The main ingredient is our Lililup melon, with juicy meat and with an exciting flavor! It also has asparagus, red and green pepper, cucumber, onion and a good oil-based dressing and a splash of sherry vinegar in the recipe!
A very light gazpacho cream that cannot be missed in its garnish!
A very light gazpacho cream that cannot be missed in its garnish!
Time: 45 minutes
Seasonal
Difficulty: easy
Ingredients
For the gazpacho
- 1 Liliup melon
- 85 g green pepper
- 135 g cucumber
- 30 g of EVOO
- 55 g onion
- Salt
For the asparagus
- 4 fresh white asparagus
- Salt and sugar water (5g of each per liter of water)
For the vinaigrette
- 50 g green pepper
- 30 g red pepper
- 40 g onion
- Fresh coriander
- 25 g of EVOO
- 20 g of sherry vinegar
- Salt
Instructions
- The first thing we will do is cook the white asparagus. For this we put them vertical in a pot with salt water and sugar tied with a rubber avoiding the yolks to cook. In this position we will cook them for 20-25 minutes depending on the thickness. When we can go through the stem easily with a knife, we knock down the asparagus, release the rubber and cook the entire asparagus for 5 minutes. We turn off the heat and leave the asparagus in the hot water for 5 more minutes. It is important to cook the asparagus with a little sugar to avoid bitterness.
- While the asparagus cooks we prepare the green gazpacho. We introduce all the ingredients in a whisk glass and beat until there is a fine mixture without lumps. We tested and corrected the salt point. We reserve in a refrigerator to serve cold.
- We prepare the vinaigrette for the asparagus by chopping all the vegetables in brunoise, that is, in very small squares. We incorporate them in a pot, season with salt, EVOO and vinegar, mix well and add chopped coriander to taste.
- We cut the asparagus into bite-size portions, serve the green gazpacho in a bowl, decorate with the asparagus, a few tablespoons of vinaigrette and enjoy!
