Creamy Asparagus Gazpacho

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It is easily the hottest (and most humid) day in DC. I stood outside waiting for the bus for less than 5 minutes and was drenched, head to toe. Honestly, it’s really the perfect kind of day to have a big bowl of this easy asparagus gazpacho. (With a fruity cocktail of choice, of course).

Creamy asparagus soup

I’ve been cooking stove-free for almost a week and I have to say, I love it. With the exception of a pan of birthday brownies and the roasted asparagus for this soup, we’ve been living off the grill and no-bake dinners. I must say, It’s so nice not to have to sweat while I prepare dishes. I can’t say the same for my hubby, who has taken to sweating over the grill, but at least we can eat inside our house without sweating.

super creamy asparagus soup

See, we live in a small-ish townhouse and when the oven is on, it has this knack for heating up THE ENTIRE PLACE. Not to mention our place was built in the 20s, so our air conditioning is a wall unit. Like, one that sticks out and makes a lot of noise when its on. It does eventually cool our place off, but we go deaf with noise while it’s on.

roasted asparagus

I won’t complain, I love where we live. It’s charming, quiet and super dog-friendly. Plus, we have the world’s cutest patio (that I’m still decorating) so I can put up with a loud ac unit for that.


Before I jump too far off topic, let’s get back to this gazpacho. The best thing about it is that you can serve it chilled or hot. Honestly, I had it both ways and they are both absolutely mouth-watering. However, since it’s apocalyptic hot outside, I’d suggest serving it chilled with a bunch of fresh garnishes. One of the best garnishes (besides the crunchy croutons) is good olive oil. I was recently sent a bottle of Cobram Estate First Harvest Olive Oil and it’s life-changing.

oliveo il

So smooth, it’s something you want to sip and savor on it’s own. But on this gazpacho? It’s perfect.

creamy gazpacho

Esp. paired with a glass of chilled white wine (or rose). I know, I’m on the rose bandwagon but it’s SO good. I’ll have a little post about that one soon.

Creamy Asparagus Gazpacho

Creamy asparagus gazpacho


Serves about 4.
Prep time: 25 minutes
Cook time: About 30 minutes
Total time: About 1 hour


For the asparagus:

  • 1 pound green asparagus, ends trimmed
  • 1/2 pound white asparagus, ends trimmed
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper

For the soup:

  • 3 tablespoons unsalted butter
  • 1 cup chopped yellow onion
  • 3 garlic cloves, minced
  • 2 habanero peppers, seeded and chopped
  • 2 1/2 cups low-sodium vegetable broth
  • 1/2 cup light cream
  • Salt and pepper to taste

For the garnishes:

  • 1 cup croutons
  • 1 habanero pepper, seeded and chopped
  • Fresh cilantro for garnish
  • Pine nuts for garnish
  • Olive oil for garnish


  1. Preheat oven to 400 degrees F. In two large baking dishes, spread the asparagus so none of the stalks are overlapping. Drizzle both with olive oil and garnish with salt and pepper.
  2. Roast for about 20 minutes, flipping the stalks at 10, or until slightly browned and softened. Remove from stove and chop into quarters. Toss into a blender.
  3. In a large saucepan over medium heat, melt the butter. Add the onions and cook about 4 minutes, or until slightly translucent. Add in garlic and habanero and cook for another 2 -3 minutes. Add in the vegetable broth and salt and pepper. Reduce heat to low and simmer another 20 minutes, or until reduced slightly and vegetables are tender.
  4. Pour into the large blender (with the asparagus) and salt and pepper; then blend until creamy. Add in heavy cream and blend again until smooth.
  5. Chill for about 25 – 30 minutes, or until chilled. Pour into bowls and garnish with croutons, chopped pepper, cilantro, pine nuts and drizzle with olive oil.

Nutritional information per serving (1 bowl): 

Calories: 326.5
Fat: 22 grams
Carbohydrates: 18.75 grams
Fiber: 2.45 grams
Protein: 5.75 grams
Weight Watchers Points: 8

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  1. Posted by The Food Hunter on
    Tuesday, July 21st, 2015
    I love everything about this soup. I think I may try it this weekend.
  2. Tuesday, July 21st, 2015
    Holy wow! I never thought I'd be drooling over gazpacho, but the asparagus totally won me over. Looks fantastic!
  3. Posted by Heather | girlichef on
    Wednesday, July 22nd, 2015
    This looks delicious, and I'm totally digging that cool bowl.
  4. Wednesday, July 22nd, 2015
    What a gorgeous soup - and totally perfect for a hot, humid day!
  5. Posted by Melanie on
    Wednesday, July 22nd, 2015
    That is simply luscious looking. Your photos are stunning.
  6. Wednesday, July 22nd, 2015
    What a cool bowl! :D And this gazpacho looks great. I've always wondered what gazpacho actually consists of!
  7. Posted by Ginny McMeans on
    Wednesday, July 22nd, 2015
    I can just taste this beautiful soup. Going to give it a try with nondairy creamer. I think it will be great!
  8. Posted by Susan on
    Wednesday, July 22nd, 2015
    I hear you about the entire house heating up when the oven is on. Yet for some reason I'm still cooking. I need to learn from you and make this gorgeous gazpacho (with extra croutons)!
  9. Posted by Paula - bell'alimento on
    Wednesday, July 22nd, 2015
    Ah asparagus in soup form no less! Yes please.
  10. Posted by Anita on
    Thursday, July 23rd, 2015
    I am in love with the color of the soup and that gorgeous bowl!!
  11. Posted by Kim on
    Thursday, July 23rd, 2015
    You are NOT kidding about it being the most humid summer ever. I'm melting here in Annapolis, yuck. I'll definitely take a big bowl of this!
  12. Posted by Kim Beaulieu on
    Friday, July 24th, 2015
    I feel for you, my place is the same way. Once it gets hot it's all over but the crying. I love this recipe, yummy & impressive but no sweating your butt off making it.