Name: Montánchez Gazpacho
Yield: 4 servings
Ingredients: 1 manac green asparagus; 2 cloves garlic cloves; 6 hard eggs; 5 tablespoons extra virgin olive oil; 5 tablespoons vinegar; salt; 1 bottled water; OPTIONAL; 2 medium potatoes

Montánchez Gazpacho

Montánchez gaspacho is a cold, creamy soup of green asparagus and garlic, notable for its freshness and a slight spicy touch.

Ingredients

Servings:

Ingredients

1 manacgreen asparagus
2 clovesgarlic cloves
6 hard eggs
5 tablespoonsextra virgin olive oil
5 tablespoonsvinegar
salt
1 bottled water
OPTIONAL
2 medium potatoes

Nutritional Information

Per Serving (Approx.)

Calories

581 kcal

Protein

26 g

Fat

36 g

Carbohydrates

39 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Optional

Place the eggs in a container with cold water and put them on the stove. When the water begins to boil, cook them for 8 minutes. Then, cool them under cold water, peel them, and separate the yolks from the whites.
Rinse the asparagus well under running water and break them with your hands, discarding the tougher, woody parts.
In a pan with a splash of olive oil, sauté the asparagus over medium-high heat for about 5 minutes, until they are tender but still firm. Set them aside.
In the blender jar, add half of the cooked asparagus, the egg yolks, vinegar, and the remaining oil from the pan. Blend well and gradually add part of the egg cooking water until you obtain a smooth and homogeneous cream. Adjust the salt to taste.
Add the remaining water to the cream until you reach the desired consistency, and place it in the refrigerator for a few hours to ensure it is well-chilled when serving. Note: You can accompany this dish with slices of fried potatoes. To do so, fry the potato slices in advance and serve them with the chilled cream.

Plating

Place the other half of the asparagus in the center of the plates and gently pour the cold soup over them, ensuring that the distribution is even.
Slice the boiled egg whites finely with a sharp knife and distribute them evenly over the asparagus and the soup, creating an attractive presentation.

Recommendations & Tricks

To accompany it, slice the potatoes into thin rounds and fry them in abundant oil until they are golden and crispy. Place them on a paper towel to remove excess oil before plating them alongside the gazpacho.
Once you have washed and trimmed the asparagus tips, steam or boil them for about 3-4 minutes until they are tender yet still slightly crispy. Arrange half in the center of the plates just before serving the gazpacho.
When preparing hard-boiled eggs, boil them for about 10-12 minutes, then cool them in ice water. Peel them and finely slice the whites, distributing them evenly over the gazpacho to add a touch of flavor and contrasting texture.