Asparagus Gazpacho

1 Review
Recipe courtesy of Lazarus Lynch on behalf of Hidden Valley
  • Prep 15 m
  • Cook 1 h 25 m
  • Total 1 h 40 m
Servings: 4



  • 1 bunch (about 1 pound) pencil asparagus
  • Kosher salt and freshly ground black pepper
  • ½ tsp. sugar
  • ½ tbsp. freshly squeezed lime juice
  • ½ tbsp. finely chopped flat-leaf parsley
  • 4 oz. stale bread, crust removed, chopped into 1x1-inch cubes (ciabatta, country-style or sourdough)
  • 2 tbsp. extra-virgin olive oil
  • 1 English cucumber, peeled, roughly chopped
  • 2 stalks celery, roughly chopped
  • 1 clove garlic
  • 1 tbsp. sherry vinegar
  • 2 tbsp. Hidden Valley® Original Ranch® dressing



  1. 1. Preheat the oven to 375ºF.
  2. 2. In a large pot, bring 5 cups of water to a boil. Season lightly with salt. Cut asparagus spears, keeping 3-inch long tips. Cut remaining asparagus into ½-inch rounds. Cook the tips until bright green, about 2 minutes. Using a slotted spoon, transfer the asparagus tips to a large bowl. In a small bowl, set aside 10–12 tips for pickling. Cook the remaining asparagus stalks until fork tender, about 8 to 10 minutes. Transfer the cooked asparagus to the large bowl with tips. Cover with 1½ cups cooking water and bring to room temperature. Transfer to the refrigerator for 30 minutes.
  3. 3. In the small bowl with asparagus tips, combine ½ teaspoon kosher salt, sugar, lime juice and parsley; mix together. Cover with plastic wrap and refrigerate for 30 min.
  4. 4. Place bread on a sheet tray, drizzle 2 tablespoons of olive oil and season with a pinch of salt. Toast the bread lightly, about 5-8 minute. Set aside a small amount for garnish.
  5. 5. In a blender, combine the cucumber, asparagus tips, celery, garlic, sherry vinegar, bread and 1 cup of reserved cooking water. Blend until smooth. Add Hidden Valley® Original Ranch® dressing, oil olive, and season with salt and pepper. If necessary, add more water in ¼ cup increments until reaches the desired smoothness.
  6. 6. In a small bowl, mix together the Hidden Valley® Original Ranch® dressing and sherry vinegar. Set aside.
  7. 7. Serve soup with toasted bread, ranch sauce, pickled asparagus tips and freshly ground black pepper.
• For safe meat preparation, reference the USDA website.

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