Grilled Asparagus With Gazpacho Vinaigrette Recipe

Name: Grilled Asparagus With Gazpacho Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Gazpacho Vinaigrette; 1 cucumber, peeled and seeded; 6 roma tomatoes, peeled; 3 shallots; 4 lemons, juice of; 1 cup tomato juice; 3 tablespoons chopped flat leaf parsley; 2 garlic cloves; 1/2 cup chopped green onion top; salt & freshly ground black pepper; 2 teaspoons Tabasco sauce (or to taste); additional lemon juice; extra virgin olive oil; Eggplant Croutons; 1/2 cup cubed peeled eggplant; 1/4 cup milk; 1/4 cup semolina (or wheat flour); oil (for frying); salt; Salad; 1/2 lb asparagus spear; 1 teaspoon extra virgin olive oil; kosher salt & freshly ground black pepper; 1 tablespoon diced cucumber; 1 tablespoon diced seeded tomatoes; 1 teaspoon finely diced celery; 1 teaspoon finely diced red onion; 1/2 teaspoon minced flat leaf parsley

Servings: persons

Gazpacho Vinaigrette
1 cucumber, peeled and seeded
6 roma tomatoes, peeled
3 shallots
4 lemons, juice of
1 cup tomato juice
3 tablespoons chopped flat leaf parsley
2 garlic cloves
1/2 cup chopped green onion top
salt & freshly ground black pepper
2 teaspoons Tabasco sauce (or to taste)
additional lemon juice
extra virgin olive oil
Eggplant Croutons
1/2 cup cubed peeled eggplant
1/4 cup milk
1/4 cup semolina (or wheat flour)
oil (for frying)
salt
Salad
1/2 lb asparagus spear
1 teaspoon extra virgin olive oil
kosher salt & freshly ground black pepper
1 tablespoon diced cucumber
1 tablespoon diced seeded tomatoes
1 teaspoon finely diced celery
1 teaspoon finely diced red onion
1/2 teaspoon minced flat leaf parsley

1
Cut cucumber into pieces and place in a food processor blender; add tomatoes, shallots, lemon juice, tomato juice, parsley, garlic and green onion tops. Pulse to puree. Transfer to a bowl; season with Tabasco, salt and pepper.
2
To finish the vinaigrette, for each cup of gazpacho, add the juice of one lemon and 1 cup extra virgin olive oil; blend using a had blender until thickened and frothy.
3
For the croutons, dip cubed eggplant in milk, then dredge in semolina. In a deep fryer, heat oil to 375 degrees; fry eggplant until lightly browned. Drain on paper towel. Season immediately with salt.
4
Trim, peel and blanch(place in boiling water 1 minute) the asparagus, or cook till desired doneness; toss with oil. Season with salt and pepper. Place in the center of the plate. Ladle 3 tablespoons gazpacho vinaigrette over the asparagus. Garnish with cucumber, tomato, celery, red onion, parsley and eggplant croutons.

203

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: Gazpacho Vinaigrette, 1 cucumber, peeled and seeded, 6 roma tomatoes, peeled, 3 shallots, and more.

Yes, Grilled Asparagus With Gazpacho Vinaigrette falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Asparagus With Gazpacho Vinaigrette

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