Sweet macadamia nuts, toasted to deepen their flavor, give a creamy base to this creative chilled gazpacho with asparagus from chef Elise Kornack of Brooklyn’s Take Root.
Find this recipe in our cookbook, SAVEUR: Soups and Stews
- 3 1⁄2 cups raw unsalted macadamia nuts, toasted
- 1 1⁄4 cups olive oil
- 6 oz. stale sourdough bread, crusts removed, roughly chopped
- 5 cups ice-cold water
- 2 tbsp. kosher salt
- 1 tsp. plus 1 tbsp. honey
- Zest of 1 lime, plus 3/4 cup juice
- 2 cloves garlic, thinly sliced
- 1⁄4 cup roughly chopped flowering cilantro or regular cilantro leaves and stems, plus whole leaves for garnish
- 1 small serrano chile, stemmed, seeded, and minced
- 10 oz. asparagus, trimmed, peeled, and sliced 3/4″ thick on the bias
- Toast nuts in a 12″ skillet over medium-high; transfer to a blender. Add 1⁄4 cup oil to skillet; cook bread over medium until golden and crisp, 4–5 minutes. Let bread cool; transfer to blender. Add half the water and salt, 1 tsp. honey, the lime zest and 1⁄4 cup juice, and the garlic; purée until just smooth. Add remaining water, and, with the motor running, slowly pour 1⁄2 cup oil through the hole in the blender lid; purée until soup is emulsified and chill until ready to serve.
- Whisk the remaining salt, honey, and lime juice, the cilantro, and chile in a bowl. While whisking, slowly drizzle in remaining oil until vinaigrette is emulsified. Stir in asparagus and cover with plastic wrap; chill 30 minutes before serving. To serve, ladle chilled soup into bowls; spoon asparagus mixture over top and garnish with cilantro leaves.