Chilled Macadamia Gazpacho with Cured Asparagus
Chilled Macadamia Gazpacho with Cured Asparagus. Romulo Yanes

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

Chilled Macadamia Gazpacho with Cured Asparagus Chilled Macadamia Gazpacho with Cured Asparagus
Macadamia nuts form the base of this chilled spring gazpacho with asparagus.
Yield: serves 6


  • 3 12 cups raw unsalted macadamia nuts, toasted
  • 1 14 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
  • 14 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


  1. Toast nuts in a 12″ skillet over medium-high; transfer to a blender. Add 14 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 14 cup juice, and the garlic; purée until just smooth. Add remaining water, and, with the motor running, slowly pour 12 cup oil through the hole in the blender lid; purée until soup is emulsified and chill until ready to serve.
  2. 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.